Light, lemony, and hardly any calories per cookie. My dad planted a Meyer lemon bush in our back yard before I was old enough to notice that it didn't always grace the northwest corner. Each time I have visited, I have filled empty space in my suitcase with as many lemons as would fit. Thank you, Southwest, for letting me check that heavy bag! At home I would wash the best ones to keep for zesting and to cut slices for iced tea, whiskey sours and the like. The big ones, with less than beautiful skin, I'd squeeze, then freeze the juice in ice cube trays. I'd have the best acidic flavoring for soups, sauces, pies, seafood. Really, almost anything tastes better with lemon juice. Not much batter means really thin cookies. Lemon Thins are cookies pretty much made of lemon zest. OK, there is sugar and flour and butter, but not much. Notice that the batter, with all ingredients added, doesn't reach the widest part of the mixing bowl. Yet, the recipe makes four (count...
I began this blog when my mother was ill and needed enough of my attention that I could not concentrate on longer-form works I wanted to write. I set those aside to distract myself with cookie-making and this blog. Please find my new blog (2020) entitled "Time NOT Lost" at karenbrattesani.blogspot.com, where I explore the behavior I see around me -- both my own and that of others -- and what it says about our changing culture during the coronavirus pandemic. And, I hope, beyond.