Home-made lemon cookies are a triple delight. Firstly, it is the aroma of lemon pastries, floating around the house. Secondly - satisfaction with their work and words of gratitude from loved ones. Thirdly, taste pleasure.
One way to make lemon cookies
Lemon cookies can be baked from 100 grams of butter (the butter is replaced with spread or margarine if necessary), 4 tablespoons of sugar, 1 egg, 1 tablespoon of high fat sour cream, 1 tablespoon of starch, 200 grams of flour, 2 tablespoons of lemon juice, zest from one lemon, an incomplete teaspoon of soda.
Beat butter, it is more convenient and faster to do this using a mixer. Add sugar (you can put less than the specified amount), sour cream, egg, starch, lemon zest. Pour baking soda into a separate container, add lemon juice to it (baking soda with
lemon juice can be replaced with a baking powder for dough). Add quenched soda or baking powder to the total mass. Sift flour and add to the dough. Knead the dough well.
Heat the oven to 180 ° C. Cover the baking sheet with baking paper, which it is desirable to grease with oil. Put the balls of dough on a baking sheet with a spoon, leaving small distances (when baking, the dough spreads). Bake lemon cookies in the oven for about 15 minutes. Readiness is determined by the changed color of the dough, a light brown tint appears. Baked cookies can be left in the oven until cool.
If desired, you can decorate homemade shortbread cookies with melted chocolate or sprinkle with powdered sugar.
Another way to make lemon cookies
Dough components: 1 egg, 100 grams of sugar, a pinch of salt, 100 grams of oil (margarine or spread), zest from one lemon, 200 grams of flour.
Glaze components: 100 grams of icing sugar, 2 tablespoons of lemon juice.
Pour lemon over boiling water. Remove the zest from the lemon using a grater. Squeeze the juice from the pulp. Add salt to the flour, it is advisable to sift the resulting mixture. Add lemon juice and sugar to flour and salt, mix. Grate frozen butter (spread) on a coarse grater or chop finely with a knife. Stir the ingredients. Roll up the dough, cover with a plastic bag, place in the refrigerator for an hour.
After the time has passed, take the dough out of the refrigerator and roll it into a thin layer. Cut it into pieces, using molds to cut the dough to your taste (stars, leaves, circles, etc.). If there are no tins on hand, you can use a glass (glass).
Place the cut dough on baking paper, oiled. Place on a baking sheet and place in the oven, preheated. Bake lemon cookies until tender, until browned.
While the cookies are baking, prepare the icing. To do this, mix powdered sugar with lemon juice.
Loose shortcrust pastry needs to be lubricated with glaze, which improves both the appearance and taste. For food lovers, sweeter lemon cookies can be sprinkled with sugar.
If you put another ingredient instead of lemon peel and leave all other components unchanged (this applies to both versions of the recipe), then you can bake cookies with a different taste. Lemon zest can be replaced with orange (tangerine), chocolate or coconut.
Imagine and let all your experiments be so successful as to inspire you to the next!