Lemon snowflake cookies – delicate, fresh and melt-in-your-mouth soft
Lemon snowflake cookies are incredibly delicate, melt in your mouth, and bring a fresh, wintry lightness to your cookie tin with real lemon zest. Powdery and gently sweet on the outside, soft and buttery on the inside, they're perfect if you're looking for something fruity and refined amidst all the classic spiced cookies.
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Portions: 30 Piece
For the dough:
- 200 g Flour
- 1 level teaspoon of baking powder
- 50 g Macadamia nut kernels finely ground
- 125 g soft butter
- 125 g Sugar
- 1 egg yolk
- Zest of 1 lemon
For the casting:
- 200 g Icing sugar
- 3 EL Lemon juice
- Optional decorative pearls, e.g., sugar pearls or coarse sugar
Aside from that:
- cling film
- 1 freezer bags
- Flake cutter approx. 7.5 cm
- piping bag
Preparation:
- Mix flour, baking powder and nuts in a mixing bowl.
- Now, in another bowl, cream together the butter, sugar, egg yolks, and lemon zest using a hand mixer or food processor until smooth.
- Then add the flour, baking powder, and nut mixture and knead it in.
- Form into a ball, wrap in cling film, and chill for about 1 hour.
- Roll out the dough in portions between cut-open freezer bags to a thickness of about 4 mm.
- Preheat oven to 200 degrees Celsius (top/bottom heat).
- Cut out snowflake shapes (approx. 7.5 cm in size) and place them on a baking sheet lined with baking paper.
- Bake the lemon snowflake cookies on the middle rack for 8-10 minutes.
- Let it cool down.
- Mix icing sugar and lemon juice to form a pipeable icing.
- Fill a piping bag (approx. 1 mm Ø) and cut off the excess. Decorate snowflakes with it.
- Decorate with decorative pearls or pearl sugar as desired.
- Allow the casting to dry.
Piece 100
Calories: 112 kcal