Lemon Cookies
The lemon cookies from Spoonsparrow are healthier than the classic and taste wonderfully fruity.
Ingredients
- 1 Organic lemon
- 100 g butter (room temperature)
- 120 g raw cane sugar
- 100 g Ground Almonds
- 200 g Spelt flour Type 1050
- 70 g Greek yogurt
- 70 g powdered sugar made from raw cane sugar
Instructions
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1.
Wash the lemon hot, pat dry and finely grate the zest. Squeeze out the juice. Beat butter and sugar with a hand mixer’s dough hooks. Mix almonds, flour and lemon zest in a bowl and knead into the butter‑sugar mixture. Stir in about half of the yogurt. Knead everything into a smooth dough, shape it into a ball with your hands and cover; refrigerate for at least 2 hours or preferably overnight. Roll the dough between two sheets of cling film to about ½ cm thickness. Cut out small lemon cookies roughly 3 cm in diameter and place them on a baking tray lined with parchment paper. Bake the lemon cookies in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 15 minutes until pale yellow. Remove, let cool briefly on the tray, then transfer to a wire rack to finish cooling. Whisk powdered sugar with the remaining yogurt and 1 Tbsp lemon juice (use any leftover juice elsewhere). If needed, add a little cold water until a smooth glaze forms. Spread the glaze over the cookies in swirls and let it set.
