Cracked Lemon Cookies-i

You know by now that I love lemon, I saw this recipe and thought I try it by adapting it to my own version. Well, ok, the cookies looked a bit different from the ones in the recipe, but, my test person Andy told me: it is essential for them to taste delicious, not if they make a “bella figura”. So here we go, I wrote below recipe considering a few corrections, so in order for your cookies to turn out “belli e buoni”!

Ingredients:

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200g soft butter (not heated/melted..remember what my Daddy told us?)
300g granulated sugar
2 eggs
1 lemon, 2 teaspoons zest, 6 tablespoon juice (me:Juicy Amalfi Lemon)
1 cl Mastika (optional)
Vanilla seeds (I bought this vanilla mill, really useful and less a hassle than scraping out a vanilla bean)
350g all-purpose flour
1 teaspoon of  baking powder
1 knife point of baking soda
Powdered sugar (about 50-100g)

The making of:

To start with, heat the oven to 180c. Place a baking paper on a baking tray. Pour the powdered sugar in a soup plate, set aside.
My Kenwood Chef now came into action, first I mixed the butter and sugar until it got a fluffy texture. Then, I added all the ingredients up to the Vanilla and let the Chef mix very well for a few minutes.

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Then, I added the dry ingredients: flour, baking powder and soda. Mix until you get a dough.
The dough remains quite soft, its texture is between a dough for muffins and one for bread.
Now comes the fun part, hope you don’t mind to get your hands full of sticky dough (yeah, wash your hands first, dry them very well, remove all jewellery and put some powdered sugar in your palms). Now, the recipe I read said to take a good tablespoon full of dough and roll it in the powdered sugar. Which I did, but they turned out quite big. So my recommendation is: take half a tablespoon full of dough out (maybe the size of a walnut), roll it in the sugar and put it on the baking sheet. Make sure to not place them too close together, else they will stick to each other. Maybe you will need two baking trays.

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Bake the cookies for 11 minutes until golden brown. When you remove them, they are still very soft but will harden when they are fully cooled down.
So, yours hopefully turn out better looking than mine, which were “brutti ma buoni”!

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