- Wheat flour (type 405) 600 grams
- Butter or margarine 300 grams
- Powdered sugar 150 grams
- Yolks 3 pieces
- Lemon Extract 1 teaspoon
- Lemon zest to taste
- Salt 1 pinch
- Baking powder for dough 1 pinch
- Main Ingredients Eggs, Lemon, Butter, Flour, Sugar
- Serving 4-6
Mixer, plate, rolling pin, cookie cutters, baking parchment.
Step 1: knead the dough.
Dice butter or margarine, add icing sugar to it. Oil or margarine should be at room temperature.
Beat with a mixer the butter or margarine with icing sugar.
Add grated lemon zest and lemon extract. Beat everything with a mixer again.
Add egg yolks one at a time, mixing the mass well after each.
And at the very end, sift the flour with salt and baking powder, and then add it to the total mass and beat again with a mixer.
Step 2: cut out the cookies.
Roll the kneaded dough into a ball, and then roll it into a layer 3 mm thick with a rolling pin. Roll out the crushed flour on the countertop. And not all the dough at once, but cutting off a piece, it’s more convenient.
Cut out cookies from a dough with a special mold. I have lambs.
The remainder of the dough after cutting is sent to the general heap, and then rolled out again.
Step 3: bake lemon cookies.
Spread the parchment and fold the cut dough onto it.
Preheat the oven to 190 degrees and bake cookies in it for 10-12 minutes until rosy color. Baking time depends on the thickness of the cookie, so it’s better to follow and catch the moment when it is browned.
Step 4: serve lemon cookies.
Before serving, cookies need to be cooled to room temperature.
Optionally, you can decorate the lambs with colorful glaze.
Enjoy your meal!