Recipe Items
2-and-a-half cups of versatile flour
one teaspoon of baking soda
0.5 teaspoons of baking soda
half a teaspoon of salt
1 cup of melted unsalted butter
1.5 cups of sugar, granulated
one big egg
One teaspoon of vanilla essence
The zest of two lemons, half a teaspoon of almond essence
2 teaspoons of freshly squeezed lemon juice
1/2 cup sugar, finely chopped, for coating
How to Follow
Warm the oven up to 350 degrees Fahrenheit (175 degrees Celsius). Place parchment paper or silicone baking mats on top of baking sheets.
2. Scatter the flour, baking soda, baking powder, and salt into a medium-sized basin and mix to combine. Remove from the heat.
Third, beat the butter and 1 1/2 cups sugar in a large basin for three to four minutes, or until the mixture is light and fluffy. Combine the egg, almond, and vanilla extracts by beating them together.
Fourth, combine the lemon juice and zest and mix well.
5. Mix the dry ingredients with the wet ones until they are just mixed.
Roll each dough ball in the 1/2 cup of sugar that was set out. 6. Scoop the dough into 1-inch balls. Set the cookie sheets in the oven and space them apart 2 inches.
7. Place in the oven and bake for 8 to 10 minutes, or until you see a hint of golden color on the edges. It is recommended that the cores remain somewhat soft.
8. Once the cookies have cooled for 2 minutes on the baking pans, move them to a wire rack to finish cooling.
Changes and Hints
To spice things up and give the dough a unique taste, consider mixing in a spoonful of poppy seeds. Extra lemon zest, up to another tablespoon, may be used for a stronger lemon taste. If you want to make the cookies seem more festive, you can either sprinkle ornamental sugar on top before baking or make a simple lemon glaze with powdered sugar and lemon juice.
