A sweet and sour and refreshing lemon cookie recipe made with whole lemon zest and juice 🍋💓
There is no doubt that the sweet and sour lemon icing with lemon juice goes well with the crispy cookie dough with lemon peel.
The iced cookies are also very cute to look at 📸
Lemons have a summery image, but we would like you to make them at this time of year when domestic lemons are easily available!
Please do try that out~
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Diameter 5 cm 26 sheets
~ Cookie ~
◎ Preparation
・ Let's bring butter and egg yolk to room temperature.
【material】
・ Butter 100g
・ Powdered sugar 60g
・ 1 egg yolk
・ Weak flour 130g
・ Almond poodle 30g
・ 1/2 to 1 lemon peel
☆ How to make
①. Wash the lemon well to drain it, and grate only the yellow part on the surface of the skin. (Use 1/2 to 2/3 for normal size, 1 for small size, and leave a little for toppings!)
②. Loosen the butter with a rubber spatula until smooth.
③. Sift the powdered sugar and mix well.
④. Switch to a whipper and mix for about 30 seconds.
⑤. Add egg yolk and mix well.
⑥. Sift the cake flour and almond poodle, mix them by cutting with a rubber spatula, and add ① while still a little powdery. Mix until dry and make a unit. (Be careful not to knead!)
⑦. Open it in plastic wrap, stretch it to a thickness of 1 to 1.5 cm, and let it sit in the refrigerator for at least 1 hour.
⑧. ⑦ is stretched to a thickness of 5 mm with a rolling pin and cut out with a mold of your choice. (Whenever the dough comes down, please work while cooling it in the refrigerator!)
⑨. Lower the oven preheated to 170 ℃ to 160 ℃ and bake for 15-18 minutes. (Adjust according to your home oven.)
⑩. Let it cool on the cake cooler.
~ Finishing ~
◎ Preparation
・ Preheat the oven to 200 ℃.
【material】
・ Powdered sugar 130g
・ Lemon juice 22-23g
・ Green pistachios
・ Lemon skin
Etc ...
☆ How to make
①. Cut the grated lemon in half and squeeze the juice. Strain and weigh so that the pulp and seeds do not enter. (If you don't have enough fruit juice for a small one, add some lemon juice on the market!)
②. Sift powdered sugar into a bowl, add ① and mix well with a spoon.
③. Apply ② to the chilled cookie and top with green pistachio or lemon peel if you like.
④. Bake in the oven at 200 ℃ for 1 minute to dry.
After that, let it cool down. (This work can be omitted when it is dry)
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* Frequently asked questions *
・ Unsalted butter is used for butter.
Salted butter is not recommended as it will change the taste and finish.
Unsalted margarine can be used as a substitute, but the taste may change slightly.
・ The oven is always preheated.
-Cocoa uses pure cocoa powder.
Sweet cocoa for drinking contains sugar and cannot be used as a substitute.
・ Chocolate uses couverture chocolate for confectionery.
Commercially available chocolate bar can be used as a substitute, but it is recommended to use couverture chocolate for chocolates that directly convey the taste of chocolate, such as raw chocolate.
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Camera: Sony A6400
Lens: Sigma 30mm F1.4 DC DN
Edit: Adobe Premiere Pro
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