Crisp Citron Cookies

Preparation info

  • About

    3 dozen

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup butter
  • 1 cup plus 2 tablespoons sugar
  • 2 eggs, separated
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk
  • cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons finely chopped citron


    1. Beat together the butter and one cup of the sugar until creamy. Beat in the egg yolks, vanilla and milk.

    2. Sift together the flour, baking powder and salt and blend into the creamed mixture. Wrap in wax paper and chill for two to three hours.

    3. Preheat oven to moderate (375°F.).

    4. Roll out the dough on a lightly floured cloth or board until thin; cut into shapes with cookie cutters. Arrange the cookies on lightly greased baking sheets. Brush with the unbeaten egg whites. Sprinkle the remaining sugar on the cookies and top with the citron. Bake for about eight minutes, or until lightly browned. Cool on a rack.

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