Description
Crispy cookies with lemon flavor-the perfect complement to a Cup of hot tea!
Ingredients
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Butter
125 g
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Ricotta
125 g
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Powdered sugar
180 g
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Leavening agent
1 tsp
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Chicken egg
1 piece
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Lemon peel
1 Tbsp
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Lemon juice
1 Tbsp
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Vanilla
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Flour
430 g
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Coconut shavings
Cooking
All products must be room t. Beat until fluffy the butter, ricotta, icing sugar and vanilla.
Add the egg, lemon juice and again all whisk until smooth. Flour screened with baking powder and mix with the lemon zest.
Combine flour mixture and liquid ingredients with your hands and quickly knead the dough. Long knead not necessary, it is sufficient to obtain a uniform dough with no dry flour patches. The dough was soft, gentle and not sticky.
Divide the dough into two parts and from each part of the formed sausage.
On the Board evenly pour coconut and crumble in her every "sausage" of dough, lightly pressing the chips.
Tightly wrap each preset in foil and refrigerate at least 2 hours, preferably overnight. Why at night is preferable? Will show in the following two steps. And while I will say that with each "sausage" is more than 30 pieces of cookies, so I baked cookies from a single blank, and the second was left in the fridge for another day. For longer storage of the test, it can be frozen.
The oven turn on the heating t 175-180 degrees. Great coat the baking pan with baking paper. Chilled dough is cut into thin slices. In this photo the billet after two hours in the refrigerator. It is seen that the dough is impossible to slice thinly.
And this is the dough that day spent in the fridge. It cut easily and finely. In principle, cookies are baked through and delicious in any form, but the thinner the slice, the crisp cookies will be ready.
Spread on a baking sheet cookies at the minimum distance. When baking it is almost retains its shape and almost no flow. Bake cookies in preheated oven for 10-12 minutes. Cookies should not brown, it will still remain bright. The finished cookies remove from cookie sheet, allow to cool a little and serve.
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