Cook | Meyer Lemon Cookies Recipe

We have an amazing little trooper of a lemon tree that is only two seasons old but has produced a bumper crop this winter.  So, lemon recipes are go!  

This cookie recipe is a winner, quite a different texture; lovely and soft and cakey but the backseat Master-chefs in the house all approve and I’ll be baking these again for sure.

Meyer Lemon Cookies
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Ingredients
  1. 1 3/4 c all-purpose flour
  2. 1 1/2 tsp baking powder
  3. Zest of one lemon
  4. 115 grams butter, room temperature
  5. 1 c granulated sugar
  6. 2 large eggs, room temperature
  7. Juice of half a lemon
  8. 1/2 c icing sugar (for rolling)
Instructions
  1. Preheat oven to 180 degrees C.
  2. Line pan with baking paper.
  3. In a medium mixing bowl, whisk together dry ingredients (flour and baking powder). Add zest and whisk it in.
  4. In a large mixing bowl of a stand mixer, cream together butter and sugar until light and fluffy.
  5. Add eggs, one at a time and mix well.
  6. Add lemon juice. Mix again.
  7. With mixer on low speed, mix in dry only until just combined.
  8. Roll the dough into balls and roll in icing sugar.
  9. Place on baking sheet, leaving 2 inches of space between them.
  10. Bake for 12 to 14 minutes, or until puffed and bottoms just golden brown.
  11. Cool on sheet for 2 minutes, then transfer onto a cooling rack.
Adapted from The Cooking Channel
http://www.thebestnest.co.nz/