1 3/4 c Flour
1/2 c +2 TB. sugar
1 Cooked egg yolk; finely
-shredded
6 oz Cold unsalted butter
1 Raw egg yolk
Zest of 1/4 lemon
1 tb Lemon juice
1. Combine flour, sugar and cooked egg yolk in a large bowl. Cut cold
butter into small cubes and mix into flour mixture. Set aside.
2. In a small bowl, mix together raw egg yolk, lemon zest and lemon juice.
3. Add the liquid mixture to the flour mixture and blend well to form a
soft dough. Chill dough for one hour.
4. Roll out dough to 1/2-inch thick and cut into shapes with a cookie
cutter. Place on a baking sheet which has been lined with parchment paper.
5. Bake cookies in a preheated 350 degree oven for 12 to 15 minutes, or
until lightly golden brown.
6. Store cookies at room temperature in a covered container.
The idea for this cookie came from Bonnie’s Patisserie in Southfield, Mi.
Here they sandwich two lemon cookies together with raspberry jam and call
them Italian Shortbread Cookies. Doesn’t that sound good?
Yields
1 Servings
