Lemon Butter Cookies

So a couple of weeks ago I made these delicious gooey cookies!

As we all know lemons are in season and instead of making the traditional lemon meringue I decided to think outside the box and make some lemon cookies.

I didn’t want just any lemon cookies though. I wanted something gooey, sweet and delicious- a cookie that would tastes like a lemon slice almost.

The recipe that I am sharing with you below is exactly that! A cookie that tastes like a lemon slice! It takes roughly the same amount of time to make as a lemon slice but they’re super easy to make! And an easier alternative to take to school/ work and also to those who don’t like coconut- which is traditionally found in lemon slices.

Enjoy baking!

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Ingredients:

  • 2 1/4 cups Plain Flour
  • 2 tsp Baking Powder
  • 1 packet (225g) Cream Cheese, room temperature
  • 1/2 cup (113g) Unsalted Butter, room temperature
  • 1 1/2 cups Caster Sugar
  • 2 tbs grated Lemon Zest (approx 2 large lemons)
  • 1 1/2 tsp freshly squeezed Lemon Juice
  • 1 tsp Vanilla Extract
  • 1/8 tsp yellow food colouring- gel based (I used Americolour) this is optional
  • 1 tsp salt
  • 1 Egg
  • 1 Egg Yolk
  • 1 cup Icing sugar- ideally confectioners’ sugar.

Instructions:

  1. Preheat oven to 165 degrees Fan Forced and line 3 baking trays with baking paper
  2. In a standard mixing bowl, combine flour and baking powder. Set aside
  3. In another standard mixing bowl with paddle attachment, combine cream cheese and butter
  4. Mix together until smooth and creamy
  5. Add the sugar, lemon zest, lemon juice, vanilla extract, food colouring and salt.
  6. Mix together until light and fluffy
  7. Add egg and egg yolk
  8. Mix until combine. Increase speed to medium and mix for another 2 minutes.
  9. Reduce speed to low and gradually add flour mixture
  10. Scrap down the sides of the bowl when necessary- the mixture will be very sticky.
  11. Cover bowl and refrigerate for a least 1 hour. ** mixture can remain in fridge overnight if necessary. Having a cold mixture enables it to be rolled into small balls for baking
  12. Place confectioners sugar in small bowl and put it next to the bowl of cookie mixture.
  13. Make 1 inch sized balls of dough **I used a tablespoon for sizing my mixture evenly.
  14. Roll the balls in the confectioners sugar-completely covering the dough
  15. Place on the prepared trays at least 2 inches apart
  16. Bake for 11-14 minutes or until the cookies have cracked. **If the cookies start to brown on the top then they have been overcooked and might be dry.

The cookies taste best when they are at room temperature or straight from the fridge.

I hope you enjoy these cookies as much as I did!!

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Drawing (1)

This recipe has been modified for Bindi’s Cake Decorating. The original recipe can be found at http://wickedgoodkitchen.com/

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