Our new addiction: lemon biscuits!!!
In addition to their delicate lemon flavor, these cookies are tender and slightly sweet (well, they’re still cookies).
This recipe will give you about thirty cookies. Remember to let the dough rest in the refrigerator for at least 2 hours or overnight. Personally, I prepare the dough in the evening and prepare the biscuits the next morning.
Lemon biscuits
December 28, 2024
Portion
1 serving
Preparation time
10 minutes
Cooking time
12 minutes
Ingredients
Cookie dough
- 1 cup granulated sugar
- The zest of 2 lemons
- 1/2 cup and 2 tbsp. spoon of tempered butter
- a pinch of salt
- 1 tbsp. spoonful of vanilla essence
- 2 eggs
- 1/4 cup lemon juice
- 2 1/4 cups all-purpose flour
- 1/2 tsp. teaspoon of baking soda
Final touch
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- In a bowl, combine the sugar, salt and lemon zest. Massage the lemon zest with the sugar and salt. To book.
- In a small skillet, melt the butter over low heat. Set the pan aside to cool the butter slightly.
- Add the eggs to the sugar mixture and mix well.
- In a pan with butter, add vanilla essence and lemon juice. Mix.
- In a second bowl, mix the flour and baking soda.
- Add the butter, vanilla and lemon mixture to the first bowl containing the sugar and eggs.
- Gradually add the dry ingredient mixture to the wet ingredient mixture.
- Store the dough in the refrigerator for 2 hours or overnight.
- Preheat oven to 350° or 325° if you have the automatic convection option.
- Form small 3cm balls.
- Roll the balls in granulated sugar, then in icing sugar.
- Arrange the meatballs on a baking tray lined with baking paper.
- Bake for 12 minutes and let the cookies cool for 10 minutes on the baking sheet before serving.
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