Monday, March 4, 2019

Lemon butter cookies for the happy soul

There is something magical about lemon and butter, wouldn't you agree? And when you bring them together, be assured good things will happen. We have been having a spate of gloomy weather here in Delhi. Spring took a roundabout, and it feels like we are heading back to winterland. Personally, I love this sort of weather. Overcast skies make me happy, and also set the stage for the best baking experiences ever! It's like having a radiator (read oven) with a delicious smell! Who can resist that?!

These are butter cookies with a wonderful lemony flavour. I could easily polish off a box of the plain butter ones, but the lemon ones are divine. The lemon zest lightens and brightens the rich sweet taste of the butter cookies. And trust me when I say this. You MUST try these at home. If you like baking, make these soon. If you don't, learn to bake and make these anyway!

Cookie time 

These lemon butter cookies require just FOUR ingredients that you probably have at home anyway. I made these for the first time long long long time ago. Probably one of the first few things I ever baked. 

This recipe makes roughly 20-25 cookies, not a large number at all, if you consider how fast these will disappear into the dark depths of your tummy (big goofy grin)! Double if you want more. The dough can be made ahead of time and kept in the fridge for a couple of days wrapped in cling film.

Enjoy with a cup of milk tea or coffee, or as a snack to kill those mid-day hunger pangs. 

What you need

125gm butter, at room temperature 
1/2 cup icing sugar 
1 cup flour
Zest of 2 lemons

How to

Ideally you will need an electric mixer for this recipe but if you don't have one, it's still doable. It will take a wee bit longer though, and a bit of arm-work but, hey, it's totally worth it! 

Start with the butter at room temperature. If it's too warm or too cold where you stay, you can do what I do. Microwave and refrigerate until the butter is nice and soft, but not entirely melted.

Use the electric mixer to cream the butter with the lemon zest. Do this until pale and fluffy.

Once this is achieved, add the icing sugar. Mush it around with a spatula before you turn on the mixer again - you don't want icing sugar flying all over your kitchen! Continue beating the butter and sugar, until you have the consistency of a rich buttercream. 

Stir in the flour and combine well with the buttercream. You will have a very soft dough at this point. Chill in the fridge for 30 minutes. 

Take equal sized balls (roughly a teaspoon) of the dough and press down gently with the back of a fork for a criss cross pattern. Line them on a baking sheet with some space in between. They spread a little as they cook. 

These look tiny but as they cook
they will spread and rise

Bake them in a preheated oven for 15 minutes, or until they are a slight golden colour. Remember that they will harden as they cool, so don't worry if they seem slight springy when you take them out of the oven.

Cool completely. These are best after a couple of hours of cooling. Store upto two weeks in an airtight container. 

I love the criss-cross
pattern on these cookies

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