Continuing my Fooking spree (the things a person would do to avoid studying, right?) I made lemon cookies. Cookies, lemon, only 1/2 cup sugar, what else is there to say? Oh, yes, that we ate them in one day.
Just so you know, I don’t use a cookie cutter, because, you know… I don’t have one! I rolled the dough into a log and cut it with a knife. That way, my cookies (fookies) turned out (almost) round and normal!
They don’t take too long to make, they are pretty easy, the most time consuming thing (obviously) is the three hours the dough needs to rest in the fridge. But, you know, you can do all sorts of things in between!
So, here’s what you’ll need:
1 1/2 cups Flour
1/2 cup Sugar
1/2 cup (1 stick) Butter
1/4 tsp. Baking powder
1/4 tsp. Baking Soda
1 tsp. Vanilla
Some (a little) Salt
And what you’ll do:
Sift flour, baking powder, soda and salt in a bowl. Set it aside. Take the lemon, grate the zest and keep it, then squeeze it and keep the lemon juice. You’ll need 3-4 tablespoons of that, unless you really really love lemon, in which case, use as much as you want. Meanwhile, separate your egg and keep the egg-white covered and refrigerated – we will need it down the road.
In your mixer bowl, add the (softened) butter along with the zest and beat until it’s united. Then add the sugar, gradually, while beating, just until it is one. Add the egg yolk and half the flour and mix and beat until they are combined. Then add the lemon juice, the vanilla and the rest of the flour and beat until everything is combined. Do not overbeat, there’s no reason for you to do that.
Now for the fun part: Take your bowl and empty it on a flat surface. Take the dough and form a log. The diameter of the log should be a bit smaller of the size of the cookies you want to serve! Once you’re done, wrap it in plastic wrap and put it in the fridge for 3 hours.
Three hours later, preheat your oven to 190 degrees Celsius – 375 degrees Fahrenheit. Take your log, unwrap it and cut it in cookies. Line two baking sheets with parchment paper and place your cookies on that. Lightly beat the egg-white you saved in the fridge with a splash of water (a couple of tablespoons, no more), and brush your cookies with that mixture. Sprinkle with some sugar and place them in the oven.
You can place both baking sheets in the oven at the same time, just remember to switch places halfway through baking.
Now, you know your oven, each oven is different, so you will need to keep an eye on them. They can take from 8 to 15 or 16 minutes to bake. Take them out when they are golden around the edges. If you touch the center and it is soft, that’s ok. The cookies keep baking even after you’ve taken them out of the oven, they will go harder as they stand.
Let them stand in the baking sheets for about five minutes and then transfer them on wire racks, to cool. Or eat them warm, that’s what I did.
There’s also video evidence that I made them, which follows. I hope you enjoy them as much as we did.