Home Cookies with lemon cool whip Cookies with lemon cool whip
Cookies with lemon cool whip
Perfectly fluffy, mellow, melty, and lemony!
all flavors; its suppleness and a thin crunchy covering that envelops the biscuit will surprise you!
Let’s walk through the steps of the recipe one by one!
° 300 grams of flour
° 110 grams of butter
° 120 grams of sugar
° 2 egg yolks
° 6 grams baking powder
° 1 lemon (45 ml juice + zest)
Place the soft butter in a salad bowl, then add the egg yolks and beat with an electric mixer until smooth.
Add the yellow sour peel, lemon juice, and sugar, and continue to beat until the mixture is uniform and slightly crushed.
Finally, combine the yeast and flour and stir once more. The dough should be compact, uniform, and separated slightly from the bowl’s wall.
Refrigerate for 30 minutes after covering with plastic wrap.
After the dough has rested, roll it into 3 cm diameter balls and lay them in overlapping rows on a baking sheet, spacing them enough apart.
Then wrap it in powdered sugar, then in powdered sugar again. On a baking sheet, it is placed.
– Preheat the oven to 180 degrees Celsius and bake for 12 to 15 minutes (for me 12 minutes). They’ll swell and crack, but they won’t go brown.
Allow them to cool completely on a baking tray after removing them from the oven.