If you have turned on the TV at all within the past few months, you may have noticed the tiniest bit of worldwide commotion about the Royal Wedding. I am sure that you are just as riveted as I am to find out who Katherine will choose to design her gown, what type of hats the dignitaries will wear, and :::GASP::: if Kate will make it down the aisle of the Abbey without tripping.
Ok, I’m being a little sarcastic. 😉 But seriously, people are just fascinated with this whole production.
I’m quite sure that the wedding will be lovely {you can do a lot on a royal budget!}. When I think back to planning my own wedding, I can’t help but remember all the stress that came along with it! Girls have a lot to think about when it comes to wedding planning. What to wear, who to invite, colors, location, flowers… and making sure that during all that stress, you are staying fit enough to squeeze into the dress you will have 243,346,984,723 pictures taken in. No pressure, girls!
These Lemon Thins I discovered on The Pastry Affair a few days ago seemed to fit perfectly into the Royal Wedding theme. They’re dainty with a bright citrus flavor and fit right into a Spring event. They could be considered “tea cookies” with their mild sweetness and, duh, who drinks more tea than the British. And best of all… they’re a “light” recipe, so you can indulge in quite a few during a stress eating binge and still fit into your Easter dress {or wedding gown, as the case may be for dear Kate!}.
This recipe calls for run-of-the-mill lemon, but I used a Meyer lemon because I happened to have one. {Incidentally, have you ever had a Meyer lemon? It’s what I imagine would come about if a lemon and a tangerine had a baby. Very interesting.}
At any rate, they are a tasty little treat. Now, go make a batch and save some to snack on while you watch Kate & Will tie the knot. {Who are you kidding, you know you’ll watch!}
Lemon Thins
Ingredients
- 1/2 cup sugar plus extra for sprinkling
- 4 tablespoons butter softened
- 1 egg white
- 1 teaspoon vanilla extract
- Zest & juice of 1 lemon I used a Meyer lemon because I had one
- 1 1/4 cups all-purpose flour
- 1/3 cup cornstarch
- 1 1/2 teaspoons baking powder
Instructions
- Preheat oven to 350 degrees F.In a medium mixing bowl, cream together the sugar and butter. Beat in the egg white and vanilla until smooth. Beat in the lemon zest and lemon juice.
- Fold in the flour, cornstarch, and baking powder.
- Take a teaspoonful of dough and roll it into a ball with your hands. Place on a baking sheet and flatten with the bottom of a glass. Repeat. Sprinkle extra sugar on top, if desired.
- Bake for 8-12 minutes, or until the edges barely begin to brown. Transfer to a cooling rack and cool completely. Store in an airtight container at room temperature.
