Lemon cookies with cracks

Step-by-step cooking

1. Step 1:

   

   How to bake delicious tender and fragrant lemon cookies with cracks? To implement this wonderful recipe, prepare the necessary ingredients according to the list. Take the flour of the highest grade. Eggs need large selected ones. Butter should be at room temperature, so take it out of the refrigerator in advance.

2. Step 2:

   

   Beat soft butter with sugar until fluffy. I do not advise reducing the amount of sugar in the recipe - it is just enough so that the cookies do not turn sour from lemon juice.

3. Step 3:

   

   Add eggs, lemon juice and grated lemon zest. Whisk everything again until smooth. How to properly process lemons to get juice and zest? Wash the lemons well first, dry them thoroughly. Grate the zest on a grater, trying not to touch the next white bitter layer. If the lemons are poorly dried, then it will be more difficult to rub the lemon. When all the zest has been removed from the lemon, cut it in half and squeeze out the juice.

4. Step 4:

   

   Sift flour with baking powder and salt and pour into the dough. First add half of the flour, look at the consistency, and then add the rest. If necessary, you can add 1-2 more tablespoons of flour. Keep in mind that the flour does not start working immediately, so you do not need to immediately hammer the dough with additional flour - the cookies can turn out hard.

5. Step 5:

   

   Knead a homogeneous, very soft, pliable dough. Properly kneaded dough does not stick to the hands, but it is slightly sticky in itself. It easily rolls into a ball and holds its shape.

7. Step 6:

   

   Wrap the dough in plastic wrap or in a cellophane bag and put it in the refrigerator for 1 hour.

8. Step 7:

   

   Now prepare the cookie crumbling mixes. Pour cane sugar and powdered sugar into two plates separately. I grind powdered sugar in a coffee grinder - it's much cheaper this way. Cane sugar can be replaced with regular beet sugar.

9. Step 8:

   

   From the cooled dough, pinch off pieces of dough weighing about 45-50 g each with your hands and form small identical balls (I got 25 cookies). Roll the blanks from all sides first in cane sugar, then in powdered sugar. Not the other way around! If you roll the balls in powder first, then the sugar will not stick to the dough anymore.

10. Step 9:

    

    Place the resulting blanks on a baking sheet covered with oiled parchment at a distance from each other. It is not necessary to give them a semicircular shape - it will appear during baking. Bake the cookies in a preheated 180 ° C oven for about 12 minutes. If there is a mode "old+low+convection", turn it on.

11. Step 10:

    

    Cool the finished lemon cookies and serve them to the table. Bon appetit!