Lemon-Slice Cookies

3 dozen

These trompe l'oeil lemon-slice cookies must be made using a Silpat -- they will stick if made on parchment. For a simple variation, make the dough into two logs, and roll them in Lemon Sugar. Chill the logs, cut each into eighteen 1/3-inch-thick slices, and bake on parchment-lined baking sheets.


  • 3 cups all-purpose flour, plus more for rolling out dough

  • 1 ½ teaspoons baking powder

  • ¾ teaspoon salt

  • 2 tablespoons grated lemon zest

  • 1 ½ cups sugar

  • 1 cup (2 sticks) unsalted butter, softened

  • ½ teaspoon lemon oil

  • 4 large egg yolks

  • 3 dozen Candied Lemon Slices, patted dry on paper towels


  1. Heat oven to 425 degrees. Line two 11-by-17-inch baking sheets with Silpats (French nonstick baking mats). In a medium bowl, whisk together flour, baking powder, salt, and lemon zest; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, butter, lemon oil, and egg yolks; beat at medium speed until well combined, about 2 minutes. Add dry ingredients; beat to combine.

  2. Flatten the dough, and wrap it in plastic wrap. Refrigerate at least 2 hours.

  3. Place 18 candied lemon slices on each baking sheet, 1 1/2 inches apart. On a lightly floured work surface, roll cookie dough to 1/4-inch thickness. Cut 36 rounds of dough using a 2-inch cookie cutter. Place one round of dough on top of each lemon slice. Bake until cookies are golden around the edges, 6 to 7 minutes. Transfer the baking sheets to a wire rack to cool.

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