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
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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