Ingredients
For
28
Piece
Organic lemon
grams
grams
butter
(room temperature)
drops
drops
vanilla extract
grams
grams
Sugar
egg
(Class M)
grams
grams
wheat flour
(Type 405)
grams
grams
baking powder
TL
TL
turmeric
(painted)
TL
TL
rosemary
(dried)
grams
grams
Sugar
grams
grams
powdered sugar
preparation
Rinse the lemon with hot water, pat dry, grate the peel finely and squeeze out the juice. Mix the butter, lemon zest, vanilla extract and sugar with the whisk of the food processor/the beaters of a hand mixer for 5 minutes until fluffy. Add egg and 2 teaspoons lemon juice and beat for another 2 minutes.
Mix the flour, baking powder, turmeric and rosemary and stir into the foamy butter. Cover and chill the dough for at least 2 hours.
Remove some cookie dough with a teaspoon and roll it into balls weighing approx. 15 g. First roll the dough balls in sugar and then generously in powdered sugar. Chill the cookies for 1 hour. Spread the cookies on two baking sheets lined with baking paper, about 3 cm apart. Bake in a preheated oven at 180 degrees (fan oven 160 degrees) on the middle shelf for 10 minutes. Remove them, pull them off the baking trays using the baking paper and let the cookies cool slightly.
Commodity knowledge
Stored in a cool, dry place in an airtight container with greaseproof paper between the layers, it will last for approx. 3-4 weeks.
This recipe appeared in the Cookie Extra in issue 23/2023.