Lemon cookie
By VicentaLakin
I'm sure you know, it's working today. Lemon has always been one of my favorite fruits, not its sour smell, but its scent. Every time I smell it, I feel comfortable and calm. I'd buy five or six pounds in the fridge every time. I'd cut half a lemonade in the summer. But I can't drink white, black girl. It's too cold in the winter to drink, make a cookie. It tastes good, especially when it's fresh, and it's easy to burn if it's good, but it tastes really good. Just a few. The rest was packed and delivered. I'm sorry。
Recipe Recommendations
- low-gluten flour 100 grams
- butter 65 grams
- lemon zest 1 teaspoon
- powdered sugar 50 grams
- fresh lemon juice 10ml
- milk 5ml
- salt 1ml
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Lemon cookie
1
Preparation materials
2
Butter softens with sugar powder, lemonade, milk. I'd say winter isn't the season of butter. It's hard. So it's easier to get semi-melted and semi-soft。
3
Sifting low powder and pouring lemon crumbs
4
Mixed even
5
Scratch it. Don't rub it too long。
6
Put it on the tarp, and make it thin。
7
Take out any mold you like and cut out the shape you like
8
On the grill, just a plate. Ha ha。9
CKF-30BU MIDDLE, UP AND DOWN, 130 DEGREES, 6 MINUTES
10
Out of the oven, in the cold bagLemon cookie Make Tips
1. My cutting board was too small, so I rolled out the dough in three batches, which resulted in uneven thickness. Consequently, some parts browned heavily while others remained pale when baked, so it is best to roll out the dough all at once.
2. It is naturally a bit yellow. So watch the heat carefully when baking. Do not overbake it, as it affects the texture.