Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Special equipment needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg and lemon zest, and mix until well combined.
4. In a separate bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Makes about 24 cookies
Nutritional information:
- Calories: 110
- Fat: 6g
- Carbohydrates: 13g
- Protein: 1g
Substitutions for ingredients:
- Cornmeal can be substituted with almond flour or coconut flour for a gluten-free version.
- Lemon zest can be substituted with orange zest or lime zest for a different citrus flavor.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or almonds, to the dough for added texture and flavor.
- Drizzle melted white chocolate over the cooled cookies for a sweet and tangy twist.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth and creamy texture.
- Don't overmix the dough, as this can result in tough cookies.
- For a more pronounced lemon flavor, add a few drops of lemon extract to the dough.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- To reheat the cookies, place them in a preheated 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
- Arrange the cookies on a platter and dust with powdered sugar for a simple yet elegant presentation.
Garnishes:
- Top each cookie with a small dollop of lemon curd for a burst of tangy flavor.
Pairings:
- Serve the cookies with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested side dishes:
- These cookies are perfect on their own, but can also be served alongside a fruit salad or cheese plate for a more substantial snack.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough to moisten it.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before starting to prevent contamination.
Food history:
- Bajoura Citron Cookies are a traditional French cookie that originated in the region of Provence.
Flavor profiles:
- These cookies have a delicate crumbly texture and a bright, tangy flavor from the lemon zest.
Serving suggestions:
- Serve these cookies as a light dessert after a meal, or as a sweet snack with tea or coffee.
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