Lemon Tea Cookies

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“So we beat on, boats against the current, borne back ceaselessly into the past.”

F. Scott Fitzgerald

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“Nowadays people know the price of everything and the value of nothing.”

Oscar Wilde

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“For my part I know nothing with any certainty, but the sight of the stars makes me dream.”

Vincent Van Gogh


Recipe from Joy Wilson over at Joy the Baker.  These cookies are incredibly unique–tender, sweet, lemon-scented, and thoroughly romantic.  Like my last lemon treat, this one is not to be underestimated.

  • 210 grams / 1 1/2 cups all purpose flour
  • 115 grams / 3/4 cup cornstarch
  • 4 teaspoons baking powder
  • 1/8 teaspoon kosher salt
  • 110 grams / 8 tablespoons unsalted butter, softened
  • 120 grams / 1 cup confectioners sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 teaspoon finely grated lemon zest

Preheat oven to 325 degrees F with rack in the upper and lower thirds of the oven.  Line two baking sheets with parchment paper and set aside.

Combine the flour, cornstarch, baking powder, and salt in a medium bowl and set aside.

In the large bowl of your electric mixer fitted with the paddle attachment, beat together the butter and confectioners sugar on low speed until combined.  Once combined, beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs, one at a time, until each are combined, scraping down the sides of the bowl as necessary.  At this point, it’s completely normal for the batter to look slimy and curdled.  Beat in the extracts and lemon zest.

Beating on low speed, slowly add in the flour mixture until just combined.  Removing the bowl from the stand mixer, give the batter a couple of good turns with your spatula to bring it all together.

Arrange rounded teaspoons of dough on your prepared pans, spacing them about five centimeters apart.  After all the cookies have been arranged, press each one down with the tines of a fork in a criss-cross pattern.  Bake the cookies until they spread and become lightly golden, about 20 minutes.  Slide the parchment with the cookies on it onto a cooling rack and cool completely.

Keep the cookies sealed in an airtight container between sheets of wax paper for freshness.

Makes 48 tiny cookies


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