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Lemon-Lavender Cookies


Pucker Up For A Great Cookie Lemon is one of my all-time favorite ingredients where your palate is treated to its light and bright citrusy taste. Love lemon? This lemon crinkle cookie is topped with the magic of culinary lavender that will land your tastebuds in outer space! This lemony cookie is a cousin of our limoncello goat cheese cookies. Honestly, I can't decide which cookie I like best, so I'll just ponder over a few batches of both! Time To Prepare: About 35 minutes to prep the dough, 2 or more hours to chill the dough, and 30 minutes for forming, baking, and cooling.


Foodie Tips:

  • About 00 Flour: Double zero flour is also known in Italian as "doppio zero" or simply typeset as "00" flour. It's the gold standard of Italian dough making and I love using it for my pizza, pasta, and cookie creations. You can learn more about the differences between 00 and All Purpose (AP) flour in this helpful MasterClass article. Trust me - once you try 00 flour you will likely be a fan of your new floury friend. You can use All-Purpose (AP) Flour for this recipe if you choose!

  • Lemon Curd: It can be a little tricky to find locally. My local H-E-B and Walmart did not carry this; I found Mackays Lemon Curd from our friends at World Market! Other trusted curd varieties include Bonne Maman, Dickinson's, and Trader Joe's.

Ingredients:

1 Stick (4 Ounces) | Butter, Melted And Cooled 2 | Eggs At Room Temperature ¾ Cups | Sugar 2 | Lemons, Zested 2 Tablespoons | Lemon Juice (From The Zested Lemons) ½ Teaspoon | Vanilla Bean Paste (Or 2 Teaspoons Vanilla Extract) 2 Cups | 00 Flour (Or All-Purpose Flour)

½ Teaspoon | Baking Powder

¼ Teaspoon | Salt ¾-1 Cup | Powdered (Confectioner's) Sugar Dropped On Top | Lemon Curd Sprinkled On Top | Culinary Lavender Buds What To Do:

1. Get Prepped: Remove the butter and eggs from the fridge and let them rest until they are at room temperature (about 30 minutes). Melt the butter for a few seconds in the microwave and set aside to cool. 2. Let's Make Dough: While the butter is cooling, in a large bowl, add the sugar and the lemon zest and gently combine together with your fingers. Notice the fragrant lemon scent! Add the melted butter, eggs, lemon juice, and vanilla and whisk everything together. Next, add the double zero flour, baking powder, and salt and mix the dough with a wooden spoon until your batter is soft and sticky. Chill the dough for 2 hours or overnight if you want to make the cookies the following day. These cookies are "spreaders," and chilling the dough will help the cookies retain a round form.

3. Prepare To Bake: Place your oven baking rack in the middle position and preheat the oven to 350°F. Line a baking sheet with parchment paper. I used two professional-sized baking sheets to allow enough space for the cookies to spread (I baked two batches individually).

4. Build Your Cookies: Fill a medium-sized bowl with the powdered sugar. Scoop the chilled cookie dough with a 2-tablespoon-sized cookie scoop and drop it into the powdered sugar to coat. Roll the sugar-coated dough between the palms of your hands until round and place it on your prepared baking sheet.

Gently form a divot in the center of each coated dough ball using the back of the cookie scoop. Don't press all the way to the bottom of the cookie to prevent "blowouts" from the lemon curd during baking. Repeat forming the cookies until all the dough is gone.

Fill each cookie divot with about a teaspoon of the lemon curd. I was a little too generous with my curd and was later disappointed when some of it bubbled off the cookie so it's better to be a tad reserved with the curd unless you don't mind a sticky cookie.

5. Let 'Em Bake: Bake the cookies at 350°F for 9-10 minutes until the cookies have spread and the curd is smooth. Transfer the cookies to a wire rack to cool completely. You can enjoy these warm or chilled. Just before serving, sprinkle with your culinary lavender (optional but recommended) and enjoy!


Yield: 16-18 cookies. Best enjoyed fresh and chilled. You can store leftovers in the fridge in an airtight container.

Explore and enjoy more of my family's favorite recipes (especially the lemony ones) here at HomeStyleAustin.com – your trusted resource for celebrating the best of Central Texas living through the adventures of food, design, and landscape.

Joe Paul Reider

Joe Paul Reider

Home Style Austin Founder Austin Realtor® Keller Williams Realty

Email: JoePaul@KW.com Mobile: 512-222-3302 Web: JoePaulReider.KW.com




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