Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon grated Volkamer lemon zest
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup Volkamer lemon juice
- 1/2 cup powdered sugar
Special Equipment Needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Zester or grater
- 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 large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla extract and grated Volkamer lemon zest.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Stir in the Volkamer lemon juice until the dough comes together.
7. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, leaving about 2 inches between each cookie.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Once the cookies are cool, dust them with powdered sugar.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Total time: 35 minutes
Temperature:
350°F (175°C)
Serving size:
This recipe makes about 24 cookies.
Nutritional information:
Calories: 170
Fat: 9g
Saturated Fat: 5g
Cholesterol: 40mg
Sodium: 70mg
Carbohydrates: 21g
Sugar: 11g
Protein: 2g
Substitutions for ingredients:
- If you don't have Volkamer lemons, you can use regular lemons instead.
- You can substitute the all-purpose flour with gluten-free flour if needed.
- If you prefer a sweeter cookie, you can use more granulated sugar in the recipe.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the cookie dough for added texture.
- Drizzle melted white chocolate over the cooled cookies for a decadent twist.
- Add 1/2 teaspoon of ground cinnamon to the dry ingredients for a spiced version of the cookies.
Tips and Tricks:
- Make sure the butter is softened to room temperature before beginning the recipe.
- Don't overmix the cookie dough, as this can result in tough cookies.
- If the dough is too sticky to handle, refrigerate it for 30 minutes before rolling into balls.
- Dust the cookies with powdered sugar just before serving for the best presentation.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
If the cookies become stale, you can reheat them in the oven at 350°F (175°C) for 5 minutes to refresh them.
Presentation Ideas and Garnishes:
- Arrange the cookies on a platter and dust with powdered sugar.
- Serve the cookies with a cup of hot tea or coffee.
- Garnish the cookies with a slice of fresh lemon or a sprig of mint.
Pairings and Suggested Side Dishes:
- Serve the cookies with a glass of cold milk for a classic pairing.
- Pair the cookies with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting Advice:
- If the cookies spread too much during baking, refrigerate the dough 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 beginning the recipe.
- Store the cookies in an airtight container to prevent contamination.
Food History and Flavor Profiles:
- Volkamer lemons are a variety of lemon that originated in Italy and are known for their sweet and floral flavor.
- Lemon cookies are a classic dessert that have been enjoyed for centuries, with recipes dating back to ancient Rome.
Serving Suggestions:
- Serve the cookies as a sweet snack or dessert.
- Package the cookies in a decorative tin or box for a homemade gift.
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Region: German