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
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Step 5
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.