Lemon cookies

Ingredients

Pastry

500 grams (4.4 cups) flour
50 grams (3.5 tablespoons) fat
50 grams (3.5 tablespoons) butter
100 grams (1/2 cup) sugar
1 teaspoon (1 teaspoon) baking soda or baking powder
1 sachet (1 tablespoon) vanilla sugar
150 milliliters (2/3 cup) milk
pinch (pinch) salt
2 (2) egg yolks
zest of 1 (1) lemon

Filling

2 (2) egg whites
200 grams (2 cups) ground almonds
2 sachets (2 tablespoons) vanilla sugar
130 grams (2/3 cup) sugar
zest of 2 (2) lemons
2 tablespoons (2 tablespoons) rum or similar alcohol (optional)

Decoration

300 milliliters (1 1/4 cups) milk
200 grams (1 cup) sugar
1 tablespoon (1 tablespoon) rum
yellow and green food coloring

Equipment

Mixing Bowls
Multiple sizes for separating wet and dry ingredients efficiently.
Electric Mixer
Helps to whisk the egg whites to stiff peaks effortlessly.
Measuring Cups and Spoons
Accurate measurements are key to consistent results.
Rolling Pin
For rolling out the dough evenly; ensure it’s lightly floured to prevent sticking.
Cookie Cutters
Use round cutters to shape your cookies perfectly.
Baking Sheet
Lined with parchment paper to prevent cookies from sticking and for easy cleanup.

Instructions

Step 1

Welcome to a delightful recipe for fragrant lemon cookies, perfect for lemon tea lovers. These cookies are not only delicious but also have a pleasant lemon flavor and aroma. They are spiced from the inside and crispy from the outside, with a crumbly crust. Let’s get started!

Step 2

To enhance the lemon flavor, you can add an extra teaspoon of lemon zest. In a large bowl, combine the egg yolks, fat, sugar, milk, and lemon zest. Gradually mix in some flour combined with baking powder. Once partially mixed, knead in the remaining flour with your hands until well combined. Cover and refrigerate the dough for 2 hours.

Step 3

While the dough is chilling, prepare the filling. Whisk the egg whites with the sugar until stiff peaks form. Gently fold in the ground almonds, lemon zest, and rum. For better results, ensure your egg whites are at room temperature before whisking.

Step 4

Preheat your oven to 160°C (320°F). Roll out the dough on a floured surface and cut out circles with a cookie cutter. Place a teaspoon of filling onto each circle and roll them up. Pinch the edges together to seal. Arrange the cookies on a baking sheet lined with parchment paper. Bake for 20 minutes. Allow them to cool completely.

Step 5

For the decoration, divide the needed ingredients so that the yellow part is predominant. If you prefer, you can make the cookies completely yellow. Mix the milk, rum, and food coloring until you have the desired color. Dip each cooled cookie in the mixture and then roll it in sugar. For a vibrant color, use gel food coloring. Enjoy your fragrant lemon cookies!

Servings

These fragrant lemon cookies are a delight on their own, but you can elevate them even more with a few serving suggestions:

🌟 **Pairing**: Enjoy these cookies with a hot cup of lemon tea, chamomile tea, or even a refreshing glass of lemonade for a lemony overload!

🌟 **Plating Ideas**: Arrange the cookies on a beautiful tiered serving stand for an elegant tea party display. Don't forget to sprinkle some edible flowers or lemon zest for added flair.

🌟 **Gourmet Touch**: Serve these cookies warm with a dollop of whipped cream or a side of lemon curd for an extra creamy texture contrast.

🌟 **Holiday Twist**: Add a festive twist by using some glitter or edible gold dust on top of the cookies. This will not only make them look stunning but also add a touch of festive magic. ✨

Variations

Looking for a gluten-free or vegan option? No worries, we've got you covered! 🌿

🍪 **Gluten-Free Variation**: Swap out the regular flour with a gluten-free flour blend. Ensure that the baking powder you use is also gluten-free to avoid any surprises.

🍪 **Vegan Variation**: Replace the egg yolks with a combination of 2 tablespoons of chia seeds mixed with 6 tablespoons of water. Let it sit for a few minutes until it forms a gel-like consistency. Use vegan butter instead of regular butter and plant-based milk like almond or soy milk. You can skip the egg whites or use aquafaba as a substitute.

These adjustments won't compromise on the flavor and will allow everyone to enjoy this delightful treat! 😋

Faq

Why are my cookies spreading too much in the oven?
This can happen if your butter is too warm. Ensure your dough is chilled thoroughly before baking.
Can I use a hand whisk instead of an electric mixer for the egg whites?
You can, but it will take significantly more time and elbow grease to reach stiff peaks. An electric mixer is highly recommended.
Can I freeze the dough for later?
Yes, you can freeze the dough for up to a month. Just thaw it in the refrigerator before rolling it out and cutting into cookies.
How do I store leftover cookies?
Store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a sealed bag.
Can I add other flavors to the filling?
Absolutely! Experiment with orange zest, cinnamon, or even a bit of ginger for a unique twist.
How do I prevent my cookies from sticking to the baking sheet?
Using parchment paper or a silicone baking mat can help prevent sticking and make cleanup easier.