A chouby, a soft lemon cookie is a thing of beauty – bright and zingi are yet surprisingly understood. At first glance, it can look like simple iced Chinese cookiesBut there is enough lemon enthusiasm to add some severe PEPs. This lemon cookie recipe requires just a mixing bowl – there is no need for electric mixer – and other sour tastes SplittingIt gives a cheer yellow color to the sugar by releasing the aromatic oils of the fruit and the taste of the sunny lemon.
From there, it is as simple as a mixture in wet ingredients (melted butter, eggs, vanillas), followed by dry material (flour, leveling). Key? Do not overbake. As soon as you see the crack form, pull the cookie sheet from the oven. Although they can look dangerous, as cookies cool, they will set for a luxurious chewing texture with delicately crisp edges. A final drizzle of lemon glazes – whispering lemon juice with powder sugar – a tangi finish, combines each bite with that trademark lamini zip.
