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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lemon Tea Cookies Recipe

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This recipe for Lemon Tea Cookies is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup unsalted butter, softened
1¾ cups powdered sugar, + 1½ cups for garnish
1 large egg yolk
1 Tbsp grated lemon zest
⅓ cup fresh lemon juice
1 tsp vanilla bean paste
3 cups all-purpose flour
1 tsp baking powder
1 tsp kosher salt
Directions:
Directions:
Preheat the oven to 350°. Line 2 baking sheets with parchment paper.
In a stand mixer fitted with a paddle attachment, cream the butter and 1¾ cups powdered sugar starting on low speed and gradually increasing to med-high speed for about 2 min. Turn off the mixer and scrape down the sides and bottom of the bowl with a spatula. On a low speed, slowly add the egg yolk, lemon zest, lemon juice, and vanilla bean paste, and mix until incorporated, about 2 min.
In a medium bowl, whisk together the flour, baking powder, and salt, then slowly add that to the lemon mixture. Mix on med speed until just combined or until a dough forms, about 1 min.
Use a 1½ Tbsp scoop to portion the dough and place on the prepared baking sheets, spacing the scoops about 1" apart.
Bake until the cookies are still very blonde in color, but the bottoms are golden, about 15 min. Let the cookies cool on the baking sheets for 10 min.
Place the remaining 1½ cups powdered sugar in a medium bowl. Roll the cookies in powdered sugar until completely coated, then let cool on a cooling rack for another 15 min.
Store leftovers in an airtight container, at room temp up to 5 days.

 

 

 

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