Lemon cookies

Name: Lemon cookies
Ingredients: 150 g lard; 1 egg; 5 tablespoons sugar; 1/4 teaspoon salt; 1 teaspoon baking powder; 2 teaspoons vanilla bean sugar; 1 lemon; 2 tablespoons white chocolate chips; 400 g flour; 50 g powdered sugar

Dessert - Lemon cookies by Vicentia I. - Recipia

Lard makes the dough tender, and these lemon cookies come out small, lightly golden, and dusted with powdered sugar. The zest of the whole lemon and the juice of half of it give the dough a citrusy aroma, and you can taste the white chocolate chips in every bite. I eat them with black tea while the powdered sugar is still showing on my fingers. Prep: 20 minutes. Cook: 15 minutes. Total: 35 minutes. Servings: 8. About 430 kcal and 6 g protein per serving.

Ingredients

150 g lard
1 egg
5 tablespoons sugar
1/4 teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla bean sugar
1 lemon
2 tablespoons white chocolate chips
400 g flour
50 g powdered sugar

Preparation

1. Put the lard, egg, sugar, and 1/4 teaspoon salt in a bowl. Beat until the mixture is foamy. 2. Add the baking powder, vanilla bean sugar, the zest of the whole lemon, and the juice of half of it. Mix. 3. Fold in the white chocolate chips. Sift in the flour gradually and knead by hand until you have a non-sticky dough that is easy to shape. 4. Heat the oven to 180°C and line a baking tray with parchment paper. Break off small pieces of dough, shape them into balls about 2 cm across, and place them on the tray. 5. Bake the cookies for 12-15 minutes, until they turn lightly golden. Roll them in the powdered sugar while they’re still hot.

Notes

I serve them with black coffee; in shape, they’re closer to round homemade biscuits than cut-out cookies. Let them cool before putting them in an airtight tin in a cool, dry cupboard. You can replace the white chocolate chips with the same amount of chopped dark chocolate; the dough contains gluten, egg, and dairy. Grate only the yellow part of the peel, since the white layer underneath can make them bitter. The size of the balls changes the baking time, and larger ones need a few minutes longer than the 2 cm ones. Sometimes the cookies seem soft straight out of the oven, but they firm up as they cool.