My colleague brought a bag of lemons from his parents’ backyard and shared some with us.
I don’t use lemons often in my food. When I have lemons in my refrigerator, I don’t know what to do with it.
Therefore, I looked for a dessert recipe using lemons, and I found this Palline di Limone (http://www.abbeycatchat.com/2011/04/palline-di-limone.htmlMy) recipe, a traditional Italian cookie.
If you don’t like a dessert that is too sweet, you will probably like it. Next time, I would add 1 – 1 ¼ C of sugar instead of ¾ C. I prefer cookies to be sweeter.
Surprisingly, after 2-3 days, the cookies got sweeter and they didn’t get soggy like regular cookies do.
The amount of ingredients below would probably make 30-40 cookies which is good because these cookies still taste good after a few days, too.
Ingredients:
4 cups flour
1¼ tbsp baking powder
½ tsp salt
1 stick unsalted butter, softened
¾ cup sugar
3 eggs, at room temperature
1½ tbsp lemon extract
1½ tsp almond extract
3 tsp lemon zest, grated
1/3 cup milk
For Icing:
1½ cups powdered sugar
4 tbsp fresh lemon juice
1. Preheat oven to 350 degrees
2. In a small bowl combine flour, baking powder, and salt and set aside
3. Beat butter and sugar until fluffy
4. Beat in eggs one at a time, and then add lemon extract, almond extract, and lemon zest
5. Stir in half of flour mixture and then add milk. Add remaining flour mixture and stir until blended
6. Make a 1 inch ball and place them about 2 inches apart (I used a dessert decorator)
7. Bake for 15-18 minutes until puffed but not brown. Allow to cool fully on wire rack
8. Combine confectioners sugar and lemon juice. Stir in water drop by drop until desired consistency
No comments:
Post a Comment