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This recipe makes a lovely, soft, cakey lemon cookie. We don’t like them super-sweet, so we generally hold back in the sugar department. If you make this cookie and think it isn’t sweet enough, then next time increase the sugar by half, up to double what’s written. Also, as you can see in the thumbnail, in order to get a powder coating, the powdered sugar must be applied quite generously; only the few spots with really a lot of powdered sugar show white. In order to spruce up the appearance of the finished cookie, rather than powdered sugar, it could be rolled in sprinkles or sanding sugar. Alternately, an icing may be applied to the tops of the cookies.
This cookie should not take on an obviously golden-brown toasted color in the oven, though having a crispy bottom is quite nice. We found that they took about 13 minutes at 350F. Depending on your oven, it might be anywhere from 10 to 15 minutes. Look for the dough to appear dry just above the pan as a tell that the cookies are probably done. Let finished cookies stand on the pan 2 minutes and then use a spatula to place them on a rack to finish cooling. Wait until they’re done cooling to enjoy them.
Makes 16 to 24 cookies.
Equipment:
large bowl
medium bowl
lined sheet pan(s)
handheld mixer (optional) - this recipe is probably too small for a stand mixer
Ingredients:
1/2 cup sugar
1/2 cup butter room temperature
2 ea lemons’ zest
1 Tbsp lemon juice
2 ea eggs room temperature
1/2 tsp vanilla
1 3/4 cup AP flour
1 1/2 tsp baking powder
1/4 tsp salt
powdered sugar for rolling dough balls; optional
Procedure:
1. Place the flour, baking powder and salt together in the medium bowl and mix thoroughly.
2. Cream the butter, sugar and lemon zest together in the large mixing bowl.
3. Beat in the eggs, lemon juice and vanilla.
4. Stir in the combined dry ingredients, but don’t overmix. The resulting dough will be sticky.
5. Chill the dough, preferably in metal, for at least half an hour, but not overnight.
6. Once ready to roll and bake the cookies, preheat the oven to 350F.
7. The batch should make 16 biggish cookies, or 24 smaller ones. Roll either 1.25” balls, or slightly under 1”.
8. Roll the balls in your preferred garnish. Powdered sugar may need to be thick to remain visible.
9. Place the balls spaced out on sheet pans, 8 or 12 to a pan.
10. Lightly squash the dough balls so that they spread out a little. A patterned surface may be used to shape the tops of the cookies somewhat.
11. Bake for 10 to 15 minutes at 350F.
12. Remove cookies from the oven and let them sit 2 min on their sheet to set.
13. Use a spatula to remove cookies from the sheet and transfer them to a rack.
14. Cool completely before serving.
15. Store extra cookies in an airtight container for a day or two. Store unbaked, squashed dough balls in the freezer for 6-12 months. Allow them to thaw fully before baking, or start at 15 minutes baking time.
Music: www.bensound.co...
17 авг 2024
