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Lemony Easter Cookies

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INGREDIENTS

For the cookies

  • 400g plain flour (3 1/3 cup)
  • 1 teaspoon baking powder
  • 220g butter
  • 100g cream cheese
  • 180g granulated sugar
  • 1 egg
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons freshly grated lemon zest

METHOD

  1. In a medium bowl, combine plain flour and baking powder.

  2. In a large bowl, combine the granulated sugar and lemon zest. Massage the zest into sugar with your fingertips until the sugar is tinted a light yellow and is very fragrant. 

  3. In a large bowl, beat butter and sugar, with electric mixer on medium-high speed, until light and fluffy.

  4. Add egg, lemon juice and lemon zest and and beat for another minute.

  5. Gradually add flour to the butter mixture, mixing to make a smooth dough.

  6. Preheat the oven to 180 C and line baking sheet with baking paper. Transfer dough to the pastry bag fitted with plain round tip (such as Wilton #5). Pipe 3cm rounds onto a baking sheet, spacing about 2-3 cm apart. Bake 8-10 minutes, or until lightly browned around edges. Transfer on baking paper to a wire rack, and let cool completely.

  7. In a small bowl, whisk together icing sugar and lemon juice. Spoon over cooled cookies.





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