The delicious Lemon Cookies are made with some lemon juice and lemon rind to add to the extra lemon touch. This is one of my favorite cookies and I love to coat it with some confectioners sugar. Perfect with those afternoon coffees.
Equipment Used: stand mixer
Makes: 25 -30
Ingredients
2 cups all purpose flour
3/4 cup unsalted cold butter, cut into small pieces
1/2 cup confectioners sugar/icing sugar
2 tablespoons corn flour
1 teaspoon vanilla extract
1/4 teaspoon grated lemon rind
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
confectioners/icing sugar for dusting
Method
Sift together the flour, corn flour and salt and keep aside.
In the bowl of your stand mixer with the padle attachment, cream the butter, castor sugar and vanilla until light and fluffy. Add in the lemon juice and vanilla. Continue next to add the flour mixture and beat until all the ingredients are well combined. Once the ingredients are well combined, add the lemon rind and beat for a few more minutes.
Scrape the sides of the bowl and make a ball with the dough. Divide the cookie dough into two portions and form cylindrical logs of 1.5 inch diameter. Wrap the logs in clig film and place in the refrigerator to chill and firm for at least for one hour.
Preheat the oven to 180 C. Prepare the baking sheet by lining it with parchment paper.
Once chilled, remove the logs and place them on a floured surface. Cut them into 1/4 inch thick rounds and place each round on your prepared baking sheet. Make sure you space them 1 inch apart to give them enough room to spread while baking.
Place the baking sheet into to the oven and bake the cookies for about 15 minutes or until they are firm and edges are golden.
Remove from the oven and let the cookies sit on the baking sheet for a few minutes, they cook a little more while sitting on the heat. Gently transfer them to wire racks to cool completely.
Once cooled completely dip them in confectioners sugar and store in air tight containers and serve them with your cuppa!
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Comments
Hi Mustafa, hmm it could be that you baked in a warm room. and also make sure the butter is cold. Sometimes, heat from hands or the moisture in the air can make a difference.