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ITALIAN LEMON COOKIES

Ideal melt in your mouth Lemon Cookies. in case you love anything lemon then you definitely are going to love those cookies. mild and clean to make, with a delectable lemon glaze, they're certain to satisfy any lemon lover!

Once I first started considering recipes for my cookbook true Italian desserts, I knew I had to consist of some lemon recipes. And those cookies are considered one of our favourites.

And those Italian Lemon Cookies are clearly no longer short on Lemon. those buttery shortbread kind of cookie are even better with a easy lemon glaze or if you pick a dusting of powdered sugar.

ITALIAN LEMON COOKIES
ITALIAN LEMON COOKIES

A way to freeze Cookies
You may constantly freeze them in both a freezer bag or an airtight container, they'll keep for up to 4 weeks.

I had a superb time making and selecting the appropriate Italian desserts that I concept every body would love to attempt. I additionally shared a delicious Italian Brownie Cake / los angeles Torta Tenerina which you also may additionally experience.

But if you want whatever lemon, then I suppose you'll enjoy those Lemon Cookies, and of path I would really like to know what you observed. enjoy!

ITALIAN LEMON COOKIES

INGREDIENTS:
LEMON COOKIES:

  • 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

INSTRUCTIONS:
LEMON COOKIES:

  1. In a medium bowl whisk together the flour, cornstarch, zest and salt.
  2. 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).
  3. 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.
  4. 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.
  5. Pre-heat oven to 320F (120C).
  6. 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:

  1. In a small bowl whisk together the lemon juice, powdered sugar and zest until smooth.

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