lemon biscuits- a delicate and fragrant delicacy that you can cook with your own hands and please loved ones homemade cakes. We offer several of the most diverse and most successful options for preparing this dessert.

The easiest way to make lemon biscuits:

• 100 g plums. oils;
• ¾ cup sugar;
• egg;
• 1 table. l. fresh lemon zest;
• 1 ½ tsp. l. lemon juice;
• ¾ tsp. l. vanilla;
• ¼ tsp. l. soda;
• 1 ¼ cups flour.

Lemon cookies are prepared as follows:

1. The oven can be immediately turned on for heating - the dough cooks very quickly.
2. Beat soft butter and sugar until airy, after which you can enter all the ingredients from the recipe, except flour. Beat everything at high speed mixer.
3. Reduce speed and sift in flour. Knead a thick dough.
4. Put small cakes on a baking sheet with a small spoon - cookies, leaving a distance between them - the dessert will rise. If desired, you can sprinkle with sugar or crushed nuts.
5. Bake at 180 degrees. for 12 minutes - during this time the cookies will brown.

Recipe from Yulia Vysotskaya

Cookies from Yulia Vysotskaya consist of:

• 260 g flour;
• 135 g plums. oils;
• 100 g of sugar;
• 1 lemon;
• 1 egg yolk;
• 2 table. l. flour.

1. Cut the butter into cubes in a food processor, add flour and sugar to it, chop the food into crumbs at low speed.
2. Grate the zest from the washed lemon and mix with half of the cooked milk. Pour the mixture into the dough and add the rest of the milk. Knead the dough.
3. Cool the ball of dough - half an hour in the refrigerator will be enough.
4. Remove the dough and, pinching off pieces, roll into balls or sausages.
5. Bake for 10-15 minutes.

Cooking in Italian

Italian citrus biscuit consists of:

• 280 g flour;
• 100 g plums. oils;
• 100 g of sugar;
• 1 lemon;
• egg;
• 8 g baking powder;
• a pinch of salt;
• a little sugar and powder for boning cookies.

Prepare lemon zest and juice in advance.

Further, the cooking process is similar to the previous recipes - beat all the components well with a mixer. Leave the resulting dough in a bowl, tighten it with a film and send it in the cold for an hour - it should be soft and sticky in consistency.

Cold dough will roll more obediently into balls. They need to be lightly rolled in sugar and powdered sugar, spread out on a baking sheet. Bake at 180 degrees. a quarter of an hour - the cookies will retain a light shade, it should be so. When hot, baking is quite fragile, so remove it and transfer it to a dish very carefully.

On a note. Butter can be replaced with high-quality margarine.

Lemon curd cookies

We suggest preparing the most delicate curd-lemon cookies with a pleasant soft texture according to the following recipe:

• cottage cheese - 100 g;
• sugar - 50-60 g;
• yolk - 1;
• drain. oil - 50 g;
• honey - 10 g;
• vanillin;
• flour - 100 g;
• baking powder - 3 g;
• lemon zest - 1 ½ -2 table. l.;
• powdered sugar - 50 g.

We prepare hearty fragrant curd-lemon cookies as follows:

1. Mix cottage cheese, sugar and egg in a deep bowl. You can use a mixer to get a smooth, homogeneous mass, or grind with a whisk - then a fine curd texture will remain in the cookies.
2. We heat a piece of butter, let it cool, and then pour it into the prepared mass. Do the same with honey if it is candied. Better to use liquid. Add vanillin. Stir the resulting mass for a couple of minutes, if using a whisk. The mixer will be faster.
3. Add the zest and flour, knead the dough with your hands. When it is completely kneaded, we shift it to a table sprinkled with flour, knead a little more, roll it up with sausage and cut into rings.
4. Cookies can also be baked in the form of rings, or rolled into balls - if desired. Bake for a quarter of an hour at 190 degrees.

the rest powdered sugar mix with a spoonful of water - the mass should be moderately thick. Spread the resulting glaze with a pattern on the cooled cookies.

Shortbread treat with lemon

Shortbread cookies can be prepared with the most delicate cream:

• 300 g flour;
• 100 g of starch;
• 600 ml cream from 33%;
• 400 g of sugar;
• 200 g plums. oils;
• 4 eggs;
• 3 lemons.

Instructions on how to make a fragrant treat:

1. Initially, prepare the zest and fresh juice from the lemons.
2. In a bowl, combine flour, starch, butter and a quarter of the cooked sugar. Grind the food thoroughly by hand - you get a sand crumb.
3. Take the mold and tamp the crumbs well on its bottom, in an even layer. You can use the bottom of the glass. Bake at 180 degrees. 15 minutes.
4. Prepare the filling: Whisk together the cream, the remaining sugar and the egg. A couple of minutes after whipping, add juice, zest, continue the process.
5. Take out the finished base and, without letting it cool down, pour over the cream. Immediately put back, cook for another 20-25 minutes - the top should be baked.

Ready-to-eat treat lemon filling cool at room temperature. It is most convenient in this recipe to use a split form. Cut the resulting pie into pieces.

Step by step cooking from Andy Chef

Andy Chef suggests paying special attention to the proportions of products for making lemon treats:

• 60 g plums. oils;
• 100 g of sugar;
• 1 protein;
• lemon;
• 40 g cornstarch;
• 180 g flour;
• 1 teaspoon l. baking powder.

1. Beat the butter-sugar air mass.
2. Introduce protein into the workpiece, re-work with a mixer.
3. Prepare the juice from the lemon and grate the zest. They are also introduced into the liquid preparation.
4. Then sift dry products and add baking powder, at the first stage stir with a spatula, and then knead by hand.
5. Similar to the previous recipes, roll small flattened balls from the dough and bake on a baking sheet.

Cookies from Andy Chef are perfect not only for a mug of herbal tea, but also for hot milk with spices, cocoa, chocolate.

Ree Drummond Lemon Coconut Cookies

Dough:

• ⅔ standard pack of margarine;
• ¾ cup sugar;
• ½ tsp. l. lemon peel;
• ½ tsp. l. vanilla;
• egg;
• 4 teaspoons l. milk;
• 2 cups of flour;
• 1 ½ tsp. l. baking powder;
• a quarter tea l. salt (fine).

Glaze:

• yolk;
• 2 drops food coloring any shade;
• 1 teaspoon l. water.

We prepare as follows:

1. To begin, beat the mass of sugar, soft margarine, zest, vanilla. In a couple of minutes, the mass will become light and fairly homogeneous. Then we introduce eggs and milk, beat well again for a minute.
2. We introduce the remaining dry ingredients into the liquid mixture, knead the dough, collect it into a lump, flatten it a little with our palms and place it in a bag, which we then put in the refrigerator for an hour. You can use the freezer, then a third of an hour will be enough.
3. We roll out the dough, cut out the figures, which we then lay out on a baking sheet or cutting boards and set to cool for another half an hour.
4. In the meantime, prepare the glaze by simply whisking the prepared ingredients.
5. Cover the cookies with a brush.
6. We heat the oven to the maximum. The oven is enough for 6-7 minutes, if you keep longer - they will burn.

Let's cook homemade lemon cookies in the oven. Lemon does not need to play a major role in baking at all - lemon juice or zest is enough to make the taste of the dish play in a new way. You can make delicious sorbets with lemon, fragrant pastries and even alcoholic Limoncello, not to mention lemonades, refreshing and healing teas, salads. And the yellow circles of lemon, which decorate ready meal, will give a special beauty and brightness to the dish.

Step by Step Lemon Cookie Recipe

Ingredients:

• Wheat flour - 520 g;
• Butter - 200 g;
• Sugar - 170 g;
• Lemon - half;
• Salt - a pinch;
• Baking powder - 10 g.

How to cook lemon biscuits in the oven

To knead the dough, you need to take the butter out of the refrigerator in advance so that it is soft. Put softened butter in a bowl and add 150 grams of sugar, leaving the remaining sugar to dip the cookies.

Whisk with a mixer homogeneous mass butter and sugar.

Beat in 2 eggs.

Once again beat the mixer mass with eggs.

Wash the lemon thoroughly. Finely chop the half with the peel, do not forget to remove the bones. Put the sliced ​​lemon into the dough.

Add sifted flour, baking powder and salt. The amount of flour indicated in the recipe is approximate.

Knead the dough quickly. By consistency, it turns out to be loose, as if crumbling.

Cover the bowl with a lid or plastic wrap and refrigerate the dough for 1 hour.

Cut the chilled dough into portioned pieces, each weighing about 30 grams.

Roll into balls in your hands, then shape them into gingerbread.

Dip one side of each cookie in sugar.

Place the cookies on a silicone mat with the sugar side up and apart from each other, the cookies will expand a lot during baking. From the indicated amount of products, 40 pieces of cookies were obtained - a whole baking sheet.

Preheat the oven to 180 *, put a baking sheet with lemon cookies in it and bake until golden brown.

Fragrant, crumbly, very delicious cookies ready with lemon. It rose well and baked, acquired a beautiful yellow color. It remains to brew tea and you can taste fragrant pastries.

Happy tea!

Lemon biscuits have the appearance of frosted, as if snow-covered pastry, porous in the fault, soaked in zest, sprinkled with powdered sugar. The recipe is very simple and similar to the option with sand dough with the addition of lemon (juice + zest).

The calorie content of the dessert varies from 380 to 438 kcal per 100 g, and depends on the ingredients. In this article we will look at how to bake lemon shortbread in several variations step by step and with colorful photos.

Delicious lemon biscuits

This is a simple citrus treat with an invigorating, bright, slightly chilly tint and an unusual aroma that, spreading through the house, attracts the whole family to the kitchen.

Ingredients:

• Butter and granulated sugar - 100 g each;
• One egg;
• Flour - 290-300 g;
• Baking powder - 6-7 g;
• Lemon;
• Salt - 1/4 small spoon;
• Powdered sugar - 70 g;
• Vanillin - optional.

Lemon Cookie Recipe:

1. You can use a food processor or knead the dough by hand. In a container or ladle of a kitchen appliance, combine the egg, softened butter, sugar, 200-250 g of flour, add salt, stir;
2. If you take the “knife” nozzle when using the unit, then it will take one and a half minutes to grind;
3. Remove the zest (top layer) with thin chips using a grater with small holes, without touching the white bitter layer, squeeze the juice, remove the seeds;
4. Thoroughly mix lemon zest and juice with flour crumbs. We shift the still sticky test mass onto the table, add 1-2 tablespoons of flour. Knead further until soft and smooth. You can knead a dense, steep dough (add more flour);
5. We divide the test layer in half in the form of sausages, wrap it with a film, put it in the freezer for 20 minutes. Thanks to cooling, the dough does not stick to the knife, it becomes obedient;
6. We cut cold semi-finished products with a width of 4-5 mm, independently give them an oval, round shape, the appearance of a crescent, "heart";
7. Cover a baking sheet parchment paper, lay out the cookies, bake for about half an hour at temperature regime at 180 degrees;
8. Dipping Hot sweet dessert into powdered sugar. In this case, a whitish shell will appear, and a “powdered” tender cookies ready with lemon. It is stored in glassware or in a paper bag.

Variant of lemon cookies with coriander from Yulia Vysotskaya

Citrus pastries are a delicious delicacy that will delight not only children, but also adults with a sweet tooth. Fragrant lemon cookies from Yulia Vysotskaya with coriander will perfectly increase your appetite and mood.

List of components:

• 110 g butter;
• A glass of flour;
• Lemon;
• Sea salt - a pinch;
• a teaspoon of coriander;
• Powdered sugar - 130 g.

Cooking scheme:

1. Three lemon zest on a fine grater;
2. Grind the coriander in a mortar, mix the ingredients well;
3. Using a blender, beat 100 g of powder and melted butter, add a mixture of zest and coriander, add salt, beat again;
4. Add flour and blender at low speed knead everything into crumbs;
5. From the dough mass we make blanks of various shapes that you like;
6. Line a baking sheet with parchment, coat with butter, lay out sweet products;
7. We set the temperature to 190 degrees, bake the dessert in a preheated oven for 15 minutes. Sprinkle the resulting luxurious dish with powder.

Cottage cheese cookies with lemon

This is an amazing pastry with the perfect combination of sweetish dough dough mass and lemon sourness, covered with spectacular glaze. Lemon curd cookies are affordable and healthy dish for the home cook.

Composition of products:

• Butter and granulated sugar - 50 g each;
• Flour and cottage cheese - 100 g each;
• egg yolk;
• Honey - 10 g;
• Baking powder - 5 g;
• Vanilla essence - ¼ teaspoon;
• Powdered sugar - 50 g;
• Lemon zest - a large spoon.

Cooking instruction:

1. We use a mixer or blender, beat the yolk, cottage cheese, sugar until smooth;
2. In the mixture we introduce vanilla, melted butter, honey;
3. Stir to a homogeneous substance, add baking powder and sifted flour;
4. Add the lemon zest, knead the dough from the resulting mass. We roll a sausage out of it, divide it into 16 parts, equal in size;
5. We stick the balls, flatten them with a fork and put them on a baking sheet covered with baking paper or smeared with oil;
6. We bake for about 15 minutes at a temperature of 180-190 degrees;
7. We make icing at home: combine a large spoonful of water with powdered sugar to make a thick but fluid mass. We will cover the products on top with finished glaze, give time to solidify and serve.

Such a sweet masterpiece will perfectly complement a cup of coffee, tea, milk.

Cookies stuffed with lemon

If you like these fruits, then these cookies with lemon filling will become your favorite treat. Fluffy, airy shortbread dough Combines with bright citrus flavors. The dish will not be very saturated if you take a peeled lemon without a skin for the filling.

Ingredients:

For dough:

• 3 cups flour;
• 200 g butter and sour cream.

For stuffing:

• A glass of sugar;
• Lemon.

Cooking description:

1. Cut the cold butter into pieces and place in a food processor along with flour and sour cream. Mix until the dough comes off the walls;
2. If there is no kitchen unit, mix butter and sour cream first, add flour and stir with your hands. The test mass should move away from the hands well;
3. We divide it equally, put it in the refrigerator for 1.5 hours, placing it in cling film;
4. We heat the oven to 190 degrees and make the filling: grate the lemon on a fine grater, add granulated sugar, mix;
5. We take out one half of the dough, roll it out with a layer of 2-4 mm thick. We wind it on a rolling pin, transfer it to a baking sheet (pre-lay parchment paper);
6. We spread the filling on the dough;
7. We roll out the second half of the dough mass and, using a rolling pin, cover the first layer with the filling. We pinch the edges of the product, with a fork we make pins on the upper part;
8. We put the workpiece in the oven for 25 minutes, bake until golden;
9. Next, take out the dessert and cut into diamonds.

When serving, you can sprinkle the delicacy with powdered sugar.

Mint Lemon Cookie

These homemade delicious lemon cookies just melt in your mouth and have a delicate pistachio color. Finished goods have a delightful and delicate aroma with a fresh mint note.

Components:

• 2 testicles;
• A glass of sugar;
• Lemon;
• A large bunch of mint;
• Butter - 180 g;
• 400 g flour;
• Salt.

Manufacturing process:

1. We cut the lemon arbitrarily;
2. Mint leaves (without stems) are placed in a blender with lemon slices and sugar, leaving only 2 tablespoons of the latter, beat until smooth;
3. Melt the melted butter with a pinch of salt and the remaining sugar, add the eggs, beat (preferably with a mixer);
4. Add lemon with mint to this mass, mix, add the sifted flour;
5. We knead the dough, collect it into a ball, pack it in a film, send it to the refrigerator for an hour;
6. Then roll out with a layer 8-10 cm thick, cut out the cookies with a glass or curly notches;
7. Put the figures on a baking sheet, pre-lined with baking paper, bake in an oven preheated to 180 degrees for about 20 minutes until golden.

Mint and lemon will add to baking special taste, and sweet, crumbly, beautifully colored cookies will delight your loved ones.

Video: Delicious Lemon Cookie Recipe

Homemade lemon biscuits with a layer of sugar fudge, very easy to prepare. By and large, you only need the usual ingredients that are at home, plus desire. This pastry is very fragrant, great for home tea drinking. If desired, the delicacy can be prepared with any filling, which serves as a layer between two cookies folded in the form of a sandwich.

At first we wanted to cook layered baking from a biscuit, like, always with a layer of cream or sugar fudge. But for certain reasons, we settled on a drier version of baking. Cooked with my daughter, for which many thanks to her. As a result, we got very tasty, very fragrant sandwiches with a delicate lemon flavor. They pair perfectly with tea and also the morning coffee was just incomparable.

Baking powder is not used to prepare the dough, so the baking is quite dense, but not hard. The zest is used as a flavoring agent, as well as concentrated lemon essence - it provides aroma, but you can do without it. You can add regular fresh juice to the filling.

As a rule, such pastries are prepared with low humidity, so they can be stored for a long time. However, homemade lemon biscuits are not stored, they are quickly eaten. It is not necessarily round, if there are confectionery molds in the form of all sorts of figures, you can even decorate the Christmas tree with dry gingerbread for the New Year. Or tie a stack of treats with a ribbon to give to friends - this is how they do it in Finland, for example, treating each other to Piparkakut.

How to make cookie dough

I advise you to cook rich sugar dense dough, but not crumbly or shortbread, as for. It contains sugar, some butter, which makes it sweet and not very hard.

The prepared dough should stand for a while so that the gluten in the flour swells, it is better to carry out all manipulations with it while it is cold. For the formation of products, molds are needed. I once bought a set of such recesses - about a dozen, of the most different shapes. At a low cost, they are surprisingly very comfortable, made of durable plastic. Bake on a baking sheet lined with baking paper.

Ingredients (12-15 pcs)

• Wheat flour 2 cups (260 g)
• Butter 130 g
• Sugar 0.5 cup
• Powdered sugar 0.5 cup
• Egg 1 pc
• Lemon 1 pc
• Vanilla, lemon flavor additives

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Lemon cookies. Step by step recipe

1. First you need to prepare the cream filling, then put it in the refrigerator. To make the fondant soft, we add a little butter. If the filling is not cooled, it will be difficult to spread it, it will flow. Pour powdered sugar into a small bowl, add 1 tbsp. softened butter and squeeze out 1 tbsp. lemon juice.

   Mix powdered sugar with lemon juice and butter

2. Using a spatula or fork, carefully mix the fondant until completely homogeneous. If you want, you can use a mixer, but be careful - the dry mixture scatters beautifully in all directions. You should get a white pasty mixture. It is not necessary to add water, it is better, and only if necessary, you can add a few drops of juice. Place the cream filling in the refrigerator.

   Ready filling must be cooled

3. Bye lemon cream cooled, mix softened butter - about 100 g left, sugar - white or brown, vanilla, concentrated lemon flavor and grated zest of half a lemon. Add content chicken egg. Mix everything with a mixer with spiral nozzles until completely homogeneous.

   Mix butter, zest, sugar and egg

4. Sift wheat flour. Add about 1.5 cups of flour to the mixture pounded with a mixer and continue to knead the dough. Further, the kneading process is best done on the table, kneading the dough with your hands and adding flour in small portions. The dough should be quite dense and not sticky to the hands and the table.

   Add flour and knead the dough

5. It is better to let the dough cool a little, so it is more convenient to work with it. Sprinkle flour on the table and with a rolling pin roll out a small part of the dough into a layer 5-7 mm thick. Cut the blanks for cookies with the selected notch. Excess crush and use to form blanks. By the way, if you decide to cook lemon cookies of different shapes, try to get an even number of them.

   Form blanks with a notch

6. Line a baking sheet with parchment paper and place the biscuits on it. Preheat the oven to 160-170 degrees and put a baking sheet in it. The dough is baked for 12-15 minutes. It is worth making sure that the bottom does not start to burn.

   Bake cookies until done

7. Baked blanks must cool completely. The filling should be well spread. Lubricate one blank with cream filling, 0.5-1 tsp is enough. Cover with another blank and press lightly. The filling should not squeeze out of the gap. If the filling flows, it must be cooled more.