Ingrédients pour Lemon And Cumin Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- Superfine Sugar
- 1 cup (2 sticks) unsalted butter, softened
- Egg Yolks
- Lemons, Zest Of
- 2 tablespoons fresh lemon juice
- Ground Cumin
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Comment préparer Lemon And Cumin Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and cumin.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 2 hours).
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving some space between each cookie.
- Freeze the cookie balls for 15 minutes.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
67g
Fat
23g
Carbs
11g
