in Italy

Italian lemon cookies

updated

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Ingredients for 1 servings:

  • 1 egg(s)
  • 100 g sugar
  • 100 g oil, neutral, e.g. sunflower oil
  • 1 tsp baking powder
  • ½ large lemon(s), zest and juice
  • 300 g flour
  • possibly powdered sugar for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

lactose-free

Whisk together the egg, sugar, oil, lemon juice, and lemon zest until light and fluffy. Gradually knead in the flour (best with a dough hook or by hand), incorporating the baking powder as you go. The dough should no longer be sticky and should have a slight sheen. Form the dough into small balls and flatten them slightly. Since the cookies won’t spread and will only rise slightly, you can place them fairly close together on the baking sheet. One portion of dough fits well on a baking sheet. Bake at 180°C for about 20 minutes. If you like, you can dust the cookies lightly with powdered sugar afterward.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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