Preserved Lemon Cookies

Preserved Lemon Cookies
Preserved Lemon Cookies
Inspired by Jesse Szewczyk
These cookies come with a bright lemon flavor and perfect sweetness, the key is the preserved lemon. Try using preserved lemons in your favorite lemon cakes or dessert recipes. One tip: Chop the lemon finely and reduce the salt in the recipe as these cookies come with their own salty dose. Which is a perfect contrast with the sugar coating!
1 stick unsalted butter
1 cup granulated sugar
3 tablespoons preserved lemons, finely chopped, seeds removed
2 large eggs
2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 cup confectioners sugar
1. Cream together the butter and 1 cup of granulated sugar and preserved lemon until light and fluffy in texture.
2. Add the eggs, mix, scrape down the bowl and then mix on medium speed for a couple of minutes.
3. Add the flour and baking powder and fold in, until just incorporated.
4. Cover the dough and refrigerate for 2 hours or overnight.
5. Once ready to bake, preheat oven to 350F and line sheet pans with parchment paper.
6. Scoop rounds of dough, about 2 tablespoons-worth and roll the rounds in the powdered sugar. Place on the lined sheet pans, a few inches apart. Do not press balls down.
7. Bake 10-15 minutes, until the bottom of the cookies start to take on some color. Let the cookies cool before moving from the tray.

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