Lemon Syringe Cookies
Votes: 2
Time: 1 hour.
Complexity: easily
Quantity: 84 cookies
Complexity: easily
Quantity: 84 cookies
Making cookies with a syringe press is a joy: the dough mixes quickly and doesn't need to set, easily pipes from a special syringe onto a baking sheet, and bakes quickly. And the cookies are crisp and melt-in-your-mouth delicious. Grated lemon zest and lemon extract imbue them with a wonderful lemon flavor and aroma that will lift even the dullest day. Before baking, decorate them with yellow decorative sugar and nonpareils.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups premium flour
- 0.5 tsp baking powder
- 1/4 teaspoon salt
- 165 g unsalted butter, room temperature
- 1 cup granulated sugar
- 1 tbsp freshly grated lemon zest (from 2 lemons)
- 1 large egg
- 1 teaspoon lemon extract
- 0.5 tsp vanilla extract
- Yellow decorative sugar and/or nonpareil, for garnish
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Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter, granulated sugar, and lemon zest with a mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and both extracts. Reduce the mixer speed to low and beat in the flour mixture.
- Fill a cookie press with dough according to the manufacturer's instructions; pipe the dough shapes onto clean baking sheets, spacing them 4 cm apart. Sprinkle with brown sugar and/or nonpareils.
- Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges, 14-17 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
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