Lemon Cookies

(Limonlu Kurabiye)

1 1/2 cup flour, sifted
125 gr unsalted butter, room temperature
1/2 cup powdered sugar
1 egg
2 tbsp lemon juice
1 lemon zest
1 tsp vanilla
1 tsp baking powder

10 hazelnuts

Put flour in a large bowl. Make hole at the middle, place butter, powdered sugar, egg, lemon juice, lemon zest, vanilla and baking powder, kneed. Make chestnut sized balls with your hands. Put parchment paper on an oven tray and arrange them on it. Place the hazelnuts on top.

Preheat the oven to 375 F and bake for about 25 minutes. Serve Lemon Cookies with afternoon tea.

Makes 10 cookies.

Lemon-Almond Cookies


250 ml unsalted butter, room temperature
1 cup sugar
1 lemon's zest
1 orange's zest
3 eggs + 1 egg yolk, lightly beaten
1/2 cup lemon juice
1 tsp baking soda, mix with lemon juice
1 tsp baking powder
4 1/2 cup all purpose flour

Glaze:
1 egg white, lightly whisked
1/3 sugar
1/3 cup almond, crushed

Cream the butter, sugar, eggs, lemon and orange zests. Add the lemon juice and baking soda mixture, mix. Then slowly add the flour and baking powder. Make sure every thing's well mixed.

Make chestnut-sized balls with your hands. First dip in egg white, then almonds, then sugar only on one part of the ball. Place them on parchment paper on an oven tray with the sugar sides on top.

Preheat the oven to 350 F (180 C) and bake for about 25 minutes, until the tops take a light pink colour.

26-27 Lemon-Almond Cookies.