Originally posted September 07, 2011

lemon cookies

lemon cookies by joanie

I tried to make fig newtons today, and yet this is a cookie recipe. What gives?

Well, I was basing my newton exterior on this dough, which was spectacularly delicious--delicate, lemony, and all wrong for fig newtons. I believe you need something more hearty and grainy--maybe even oaty?--to go with the sweet taste of figs.

To help these cookies stand on their own, I doubled the amount of lemon zest.

So I pivoted. When life hands you lemony dough, make lemon cookies.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • zest from 2 lemons
  • 1 large egg
  • 1 1/2 cups all-purpose flour
1 ball o' dough

Directions

In a standing mixer fitted with a paddle, combine butter, sugar, and zest. Add egg and vanilla. Then add flour.

Cover in plastic wrap and refrigerate for at least 2 hours.

Preheat oven to 350ยบ.

Roll dough out and cut out into shapes. Bake on a parchment-lined cookie sheet for 5-10 minutes depending upon the size of your cookies. If you've mixed a bunch of shapes together, you'd better keep an eye on things!

3 hours

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Adapted from

The Boastful Baker
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