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Add a photoServings: 1
Ingredients
- 1 3/4 c. Flour
- 1/2 c. +2 TB. sugar
- 1 x Cooked egg yolk, finely shredded
- 6 ounce Cool unsalted butter
- 1 x Raw egg yolk Zest of 1/4 lemon
- 1 Tbsp. Lemon juice
Directions
- 1. Combine flour, sugar and cooked egg yolk in a large bowl. Cut cool butter into small cubes and mix into flour mix. Set aside.
- 2. In a small bowl, mix together raw egg yolk, lemon zest and lemon juice.
- 3. Add in the liquid mix to the flour mix and blend well to create a soft dough. Refrigeratedough for one hour.
- 4. Roll out dough to 1/2-inch thick and cut into shapes with a cookie cutter. Place on a baking sheet that has been lined with parchment paper.
- 5. Bake cookies in a preheated 350 degree oven for 12 to 15 min, or possibly till lightly golden.
- 6. Store cookies at room temperature in a covered container.
- The idea for this cookie came from Bonnie's Patisserie in Southfield, Mi.
- Here they sandwich two lemon cookies together with raspberry jam and call them Italian Shortbread Cookies. Doesn't which sound good
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