ITALIAN LEMON COOKIES
I stayed away from soft cookies all my life or kept reinventing them into crispy and sometimes hard as rock things as I did that to my friend, Elisabeth’s soft almond cookies. And yes, I intend to remake it again and next time it will be soft. I kept thinking about soft cookies ever since I remade Elisabeth’s recipe and felt a bit guilty too. The guilt led me to try several soft cookie recipes and in the process I have become a soft cookie addict. When I saw Laura’s lemon cookies I knew I had to make these too. They are subtly lemony and even if you are not overly fond of lemon flavoured confectionery you will like these. I don’t favour lemon extract in recipes, but I must say this time the extract enhanced the cookie. I didn’t change one thing about the cookie, but I doubled the icing, because the cookie is better with a robust layer of icing than with a thin glaze. One other good thing about that is that the thicker icing solidifies within a few hours and the cookies can be packed between layers of waxed paper for the freezer. This recipe makes 40 good sized cookies, next time I will cut the ingredients by half. I like these way too much.
1 cup shortening
1-1/4 cups sugar
1/3 cup plus 2 Tbsp sour cream
2 1/4 tsp lemon extract
1 tsp vanilla extract
grated zest of 1 lemon
4-1/2 cups all-purpose flour
4-1/2 tsp baking powder
1 batch of cookie icing
1 Tbsp of fresh lemon juice
• Preheat the oven to 350F.
• Beat together shortening and sugar in medium bowl until light.
• Add the eggs, sour cream, lemon extract, vanilla extract, and lemon zest; beat until well combined, scraping down the sides of the bowl.
• Combine the flour and baking powder; add to the shortening mixture gradually and beat until fully combined. Do not overbeat.
• Shape the dough into 40 balls, using about 1 level Tbsp for each.
• Arrange about 1 inch apart on a parchment paper-lined cookie sheets.
• Bake for 10 to 12 minutes, until the bottom is lightly browned.
• Do not over bake, cookies will be soft.
• Remove from the oven and let the cookies solidify in the pan.
• Transfer to a wire rack and let cookies cool.
• Meanwhile make the cookie icing, but omit the vanilla extract and flavour it with 1 Tbsp of fresh lemon juice.
• Dip the tops of cookies into the lemon flavoured cookie icing.
• Let the icing set until dry to the touch. But go ahead, have one right of way.
Yields 4 dozen cookies
- I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 800 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!
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