Lemon drop cookies...

I'm really not keen on any lemony bakes. Don't know why, but they all taste to me like a washing up liquid... I just had bad experience with all I tired up to date, yes - I've never made anything "lemony" myself. I was quite worried when making those. I wasn't sure I'd like them... But then I thought - well, no "fake" lemon scent, no artificial ingredients that may indeed taste like lemon washing up liquid, so... I might as well try it.

How surprised I was! These Lemon Drops are quick to make, soft, slightly spongy and sooooo addictive! I was eating those cookies as well as my words! They taste fresh and zingy - no "fake" flavours, pure lemon! They are light so it's very easy to just keep eating one by one, especially when you have a cup of nice coffee on the side ;)

lemon cookies

This very easy and quick recipe comes from "Life is sweet" by The Hummingbird Bakery. This time I haven't change the recipe at all, as normally I would reduce the amount of sugar in Hummingbird Bakery recipes. I was afraid that the lemon taste will be too tangy, too prominent, so I kept to the recipe very rigorously - which rarely happens in my case... ;)

How to make it...

- 115 g unsalted butter, softened
- zest of 2 lemons
- 215 g caster sugar
- 1 large egg
- 60 ml fresh lemon juice
- 60 ml cold water
- 270 g plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt

Preheat the oven to 175 C. Line three large baking sheets with non- stick baking parchment.
Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk. Cream the butter, lemon zest and sugar together for around 5 minutes on a medium- high speed until light and fluffy. Add the flour, lemon juice and water to the butter mix and combine together on a low speed. The mixture will look slightly curdled, but thats fine. Sift the dry ingredients together in a bowl and add to the creamed mixture. Mix further with a spatula to make sure all is well mixed, but overbeaten.
Measure out rounded tablespoon sized pieces of cookie. Bake for 12-14 minutes then cool for 5 minutes before removing carefully to a wire rack to cool completely.


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