My mother started making these cookies with the puff-pastry scraps left over from baking her apple tarts, but we loved them so much, she began making full batches. They are especially good with afternoon tea or coffee. – Andrea Albin, Recipe Developer
| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | about 78 cookies |
Ingredients
- 1 package frozen puff pastry (about 1 pound), slightly thawed
- 1 1/4 cup confectioners’ sugar
- 1 large egg white
- 1/2 teaspoon fresh lemon juice
Instructions
- Position oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line two baking sheets with parchment paper.
- While the puff pastry is still mostly frozen but somewhat pliable, unfold it onto a work surface and cut it into 3-by-3/4-inch rectangles. If your puff pastry has seams, cut along these seams and then cut into rectangles. Transfer the rectangles to the prepared baking sheets, leaving about 1/4 inch of space between cookies.
- Whisk the sugar, egg white and lemon juice together in a medium bowl until the sugar is fully incorporated and the mixture is thick but spreadable. Using a pastry brush or an offset spatula, evenly spread a thick layer of the sugar mixture onto each cookie, using all the sugar mixture.
- Bake the cookies, rotating the sheets back to front and top to bottom halfway through, until the pastry is puffed and golden brown and the sugar topping is golden and shiny, 10 to 14 minutes. Cool on the pans. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 78 servings |
| Calories | 40 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 15 mg |
Reviews
Perfect for last minute potluck parties. I made 3 batches one with lemon, another with orange and third batch I made with almond flavor. They were a huge hit.
These cookies are so good, so fast, and great to bring to a party. It looks like you work so hard but didn’t. I did add lemon zest. Next time I’ll add a little extra of both lemon and zest. This time I sprinkled powdered sugar over them. I just like really sweet and lemony. Thanks so much. ❣️
These are great! Here are a few things that made making them easier for me: cutting boards with inch measurements on the edges & pizza cutter to make the rectangles. I tried the spatula and wore almost as much sugar mix as I put on the cookies (lol). So, I bought different sized pastry brushes. Can’t wait to make them again!!
Anne – from Philadelphia. PA