Cookie month #10: Lemon cookies

The days are heating up here in Brisbane and when the sun is out, citizens hit the many music festivals, beaches, parks and camp sites dotted around the southeast.

We haven’t had too many chances to spend our days in the sun. I picked up a bag of lemons to make chilly refreshing lemonade – the homemade stuff is heaps better without the preservatives and colouring. And to throw in some lemon cookies for storing. These babies are icebox cookies, so the dough keeps really well and can be whipped out to be sliced for baking whenever you need them.

I found this recipe on Jaime Oliver’s website and it’s perfect snack at a warm sunny summer picnic.

Makes 50 cookies

INGREDIENTS

  • 2½ cups all-purpose flour
  • ½ teaspoon baking soda
  • dash of salt
  • 1½ cups sugar
  • ¾ cup butter, room temperature
  • 1 large egg
  • ¼ cup lemon juice
  • 2 tablespoons finely grated lemon peel

DIRECTIONS

  1. In a mixing bowl, stir together the flour, baking soda and salt. In a separate bowl, beat together 1 cup of the sugar with the butter until light and fluffy. Beat in the egg, lemon juice and zest, then gradually blend in the flour mixture.
  2.  

  3. Form the dough into 2 rolls about 5 cm wide and 16 cm long. Wrap the rolls in waxed paper and refrigerate until firm, about an hour.
  4.  

  5. Preheat the oven to 180°C.
  6.  

  7. Unwrap the cookie dough and cut into slices about 1 cm thick. Sprinkle slices lightly with remaining sugar and place on an ungreased baking sheet.
  8.  

  9. Bake until lightly browned around the edges, about 12 minutes.
  10.  

  11. Cool the cookies on a rack and store in an airtight container.
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