Lenten lemon cookies
Description
Since the dough contains no eggs, the pieces will not hold their shape when baked. Therefore, it is advisable to place them on the baking sheet at equal distances from each other so they do not merge. The cookies bake very quickly, so watch them so they don’t burn. Immediately after the oven they will be soft and will become crisp as they cool. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use lemon preserve or lemon jam instead of fresh fruit.
- 2
Step 2
Blanch the lemon with boiling water and cut off the stems. Cut it into quarters and remove the seeds. Then pass it through a meat grinder, using a fine or coarse plate, as desired.
- 3
Step 3
Add granulated sugar and neutral vegetable oil to the lemon mixture, and stir everything thoroughly.
- 4
Step 4
Add premium wheat flour and leavening agent. Instead of the leavening agent, you can add 1/4 tsp baking soda neutralized with vinegar.
- 5
Step 5
Make a firm shortcrust dough. At first it will seem like there is a lot of flour, but then it will all incorporate into the mixture and you will be able to gather the dough into a ball. The amount of flour may be a little more or a little less, depending on the size of the lemon. Cover the dough with plastic wrap or place it in a bag, and then — in the refrigerator for 15 minutes, so that it cools.
- 6
Step 6
Preheat the oven to 180 degrees and remove the dough from the refrigerator. Divide the dough into equal portions and roll them in your hands into balls. Place the balls on a baking sheet, leaving enough space between them. Put the sheet in the oven and bake the cookies for about 5–10 minutes until golden. It is preferable to bake on the upper rack.
- 7
Step 7
Then remove the baking sheet from the oven, and place the cookies on a plate and let them cool. Serve at the table with tea, coffee, or warm milk.