Lemon Nut Cookies
Votes: 3
Time: 1 hour 25 minutes
Complexity: easily
Quantity: 36 cookies
Complexity: easily
Quantity: 36 cookies
Pine nuts impart a subtle, distinctive aroma and flavor to these cookies, making them stand out from other nut cookies. The lemon perfectly complements this flavor, adding a touch of brightness and interest. These cookies are very crumbly and melt-in-your-mouth delicious. The cornmeal in the ingredients creates a unique, grainy texture. So, if you're looking for cookies that are unlike anything you've ever tried, definitely give this recipe a try. After baking, the cookies are very fragile, so it's best to leave them alone until they cool slightly and firm up, then roll them in a mixture of powdered sugar and lemon zest.
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:
- 1 and 1/4 cups pine nuts, toasted
- 1.5 cups premium flour
- 0.5 cup corn flour
- 1/4 teaspoon salt
- 220 g softened butter
- 0.5 cup powdered sugar + 1 cup for sprinkling
- 1 tbsp. freshly squeezed lemon juice
- 1 tsp lemon zest + 2 tsp
- 1 tsp vanilla extract
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Recipes with similar ingredients: premium flour, corn flour, pine nuts, lemon juice, powdered sugar
Cooking the dish according to the recipe:
- In a food processor, pulse the nuts, flour, cornmeal, and salt until very finely ground and smooth.
- In a medium bowl, using a handheld or stand mixer, beat the butter and 1/2 cup powdered sugar until light and creamy. Add the lemon juice, 1 teaspoon zest, and vanilla and beat until combined. Reduce mixer speed to low and add the dry ingredients in 3 additions, mixing gently; be careful not to overmix the dough. Refrigerate for 30 minutes.
- In a shallow bowl, combine the remaining powdered sugar with the remaining zest.
- Preheat oven to 175°C.
Roll the dough into 4 cm diameter balls. Place them on a baking sheet and bake until firm and light golden brown, about 12-15 minutes. - While the cookies are still warm, roll each one in powdered sugar and zest. For a thicker coating, roll the cookies in the powdered sugar a second time.
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