White lemon cookies

Description

I'm not a big fan of cookie baking. To eat, Yes, cook, not really. I don't know why. But this recipe has bribed the beautiful white color of the finished products. And it turned out that the taste very much even though. A delicate sweet lemon. And the texture of the cookies is soft and porous. And remain so for several days. Thank you again to the author of a very good culinary blog, Andrew. The recipe for it. Well isn't that a beautiful color?

Ingredients

Butter

100 g
Flour

2 cup
Starch

1 Tbsp
Sugar

120 g
Lemon

1 piece
Egg white

1 piece
Leavening agent

1 pack

Cooking

What we need

Beat in the blender the softened butter with the sugar until fluffy mass.

While whipped the butter, sugar detachable white from the yolk. (The yolk I gave at the mercy of our cat.)

And grate lemon zest and squeeze of lemon juice..

Pour the sifted with the baking powder and the flour (preferably not all at once but part by part how much)

Add remaining ingredients: protein, lemon juice, rind, starch. You can add a pinch of salt.

Begin to knead the dough. First mixer (but not necessarily)...

Then on a floured surface, bring it up to standard hands.

Formed dough balls about a walnut. Sonny did not disappoint.)))

Spread the balls on a baking sheet covered with baking paper. Press them lightly on top with your palm to make "washers"

The most difficult stage, despite the simplicity of the recipe. It is important to catch the moment and pull cookies out of the oven it barely begins to brown on the sides. Well, if you want to preserve the white color of course. I have it takes 13-15 minutes. But each oven has its own characteristics. So a word of advice, don't stray from it too far.

That is what happens in the end. You can go to put up the samovar!

Close-up of cookies

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