Lemon Cookies

Overview

I remember I just bought an oven, bought a baking book, and saw this cookie. Because the weather was slowly getting hotter at that time, I thought that the light lemon flavor inside would make people feel fresh, as if they were being blown by a cool breeze. The taste is sour and sweet, not greasy. I didn't take pictures of it at that time. Do it again this time.

Tags

• baking
• butter
• fresh lemon juice
• low gluten flour
• lemon zest
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare the materials. Use a knife to scrape off the white part of the lemon peel, otherwise the taste will be bitter. This makes 40 cookies.

   

2. 2 Cut the butter into cubes, add the powdered sugar and salt to a bowl after softening.

   

3. 3 Stir gently to mix evenly, do not beat.

   

4. 4 Pour the lemon juice into step 3 and stir evenly to incorporate the lemon juice. But don't give it away.

   

5. 5 Sift the low-gluten flour into the mixed butter.

   

6. 6 Pour in the lemon zest and mix thoroughly with a photo spatula. Evenly mix the flour, lemon zest and butter into a uniform dough

   

7. 7 Use your hands to shape the dough into a cylinder, wrap it in plastic wrap and place it in the refrigerator for half an hour.

   

8. 8 Take out the frozen noodles, cut them into even pieces, and place them on the baking sheet. Put it into the preheated oven at 160° and wait for about 15 minutes until the surface turns golden brown.

   

9. 9 Once out of the oven, let it cool before serving.