Lemon cookies
Description
The baking is prepared simply and quickly. To make the cookies crumbly, you need to beat the butter and powdered sugar very well until a fluffy light color is achieved. Then gradually add the remaining ingredients. Be sure to chill the dough in the refrigerator before baking and preheat the oven thoroughly, so the cookies won’t spread and will stay a beautiful ball. See, the baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients. The butter should be at room temperature; if you couldn't take it out in advance, put it in the microwave for 15 seconds (maximum power). Rinse the lemon with boiling water.
- 2
Step 2
Place the butter and 100 g of powdered sugar into the mixer bowl, and beat until a light, uniform mixture forms.
- 3
Step 3
Crack the egg, mix it with a mixer.
- 4
Step 4
Remove all the zest from the lemon, cut it in half and squeeze the juice. Strain the juice from the seeds. Add both the juice and the zest to the mixing bowl. Stir.
- 5
Step 5
Change the attachment to the L-shaped one. Add the flour and leavening agent in portions.
- 6
Step 6
The dough should be dense, slightly sticky.
- 7
Step 7
Gather the dough, place it in a bag, and let it chill for 1 hour.
- 8
Step 8
Preheat the oven to 180 degrees. Divide the dough into 32 pieces. Roll each piece by hand into a ball and coat it in powdered sugar.
- 9
Step 9
Line the baking sheet with parchment paper; I ran out of it, so I simply dusted the sheet with flour. Arrange the cookies at a distance and bake in the oven for 15–20 minutes.
- 10
Step 10
The cookies are ready! I baked them on two trays at the same time. Cool them on a rack. Try them!
- 11
Step 11
Ready. Serve at the table.