This recipe has been translated at the request of my readers and with the prior knowledge and permission of:
خوشمزه خونه
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http://khoshmazeh-khooneh.blogspot.ca/2013/04/blog-post.html
Lemon Crinkle Cookies
Preheat oven to 350 F
Bake time: 10-11 minutes
INGREDIENTS:
½ cup unsalted butter
1 cup sugar
1 ½ cups flour
1 egg
1 TBSP fresh lemon juice
1 ½ tsp lemon zest
¼ tsp vanilla extract
1/8 tsp salt
¼ tsp baking powder
1/8 tsp baking soda
½ cup powder sugar
DIRECTIONS:
Preheat oven to 350 F
Zest a lemon (Do not zest the white parts)
Beat sugar and butter until light and creamy
Add egg, lemon zest, lemon juice and vanilla extract one at a time and beat after each addition
In another bowl mix the dry ingredients except the powder sugar
Mix the dry ingredients to egg and butter mixture in 2-3 portions. Do not overmix. Do not add extra flour. If you like you may add a few drops of yellow food coloring.
Roll pieces of the dough to walnut size balls (about 1-1 1/2 tsp)
Add the powder sugar to a shallow bowl. Add the balls of dough a few at a time to the bowl and move the bowl from side to side to get the ball rolling and getting covered in powder sugar.
Line a baking sheet with parchment paper and arrange the balls of dough with some space between them and bake for 10-11 minutes. The cookies are going to be very soft and may seem like they are not cooked, but they are; do not overcook them. The dough spreads a bit and rises, then when it cools it falls and cracks appear on the suface.
Remove the cookies from the oven and cool in the pan for 4-5 minutes before transferring them to a rack to cool completely. Store in airtight container in the refrigerator.
NOTE: You may try the same recipe with orange juice and orange zest!
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