Italian Lemon Cookies

At the point when I initially began pondering plans for my cookbook Authentic Italian Desserts, I realized I needed to incorporate a couple of lemon plans. Furthermore, these treats are one of our top choices.

Italians can’t live without lemons. It’s hard to know about a sweet formula from a Cake to a Pastry Cream that does exclude the pizzazz of a lemon.

Furthermore, these Italian Lemon Cookies are unquestionably not short on Lemon. These rich shortbread kind of treat are far and away superior with a straightforward lemon coat or on the off chance that you incline toward a tidying of powdered sugar.

Italian Lemon Cookies

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Recipe by An Italian in My KitchenCourse: Cookies, DessertCuisine: ItalianDifficulty: Easy
Servings

22

cookies
Prep time

15

minutes
Cooking time

1

hour 

35

minutes
Total time

1

hour 

50

minutes

Soft and Chewy Italian Lemon Cookies are a crowd favorite cookie that you can make for perfect meal.

Ingredients

  • 1 1/4 cups all purpose flour (162 grams)

  • 1/4 cup + 2 tablespoons cornstarch (50 grams)

  • zest & juice of one lemon

  • 1 pinch salt

  • 3/4 cup +2 tablespoons butter (softened)* (175 grams)

  • 1/2 cup powdered sugar (60 grams)

  • Lemon Glaze
  • 3 tablespoons fresh lemon juice (strained)

  • 1 1/2 cups powdered sugar (180 grams)

  • 1 zest lemon

Directions

  • In a medium bowl whisk together the flour, cornstarch, zest and salt.
  • In a large bowl, beat on medium speed the butter and sugar until fluffy, 3-5 minutes. Then add half the flour and the lemon juice beat to combine. Then add the remaining flour and with a wooden spoon or spatula combine to form a dough (the dough will be a little sticky, if the dough is too sticky then add 1-2 tablespoons of flour).
  • Transfer the dough to a large piece of parchment paper and roll the dough into a log approximately 1 1/2 inches (4cm) wide. Wrap the dough in the parchment paper and refrigerate for one hour.

  • Remove the dough from the fridge and cut into 1/2 inch (1.3 cm) slices. Place the slices on a large cookie sheet lined with parchment paper and refrigerate for 20 minutes.
  • Pre-heat oven to 320F (120C).
  • Bake the cookies for 5 minutes, then raise the oven temperature to 350F (180C) and continue to bake for 9-10 minutes. The should be light gold in colour. Remove from the oven and let the cookies sit on the cookie sheet for about 5 minutes, then move to a wire rack to cool completely. The cookies can be either dusted with powdered sugar or spread with a lemon glaze. Enjoy!
  • LEMON GLAZE
  • In a small bowl whisk together the lemon juice, powdered sugar and zest until smooth.

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