Lemon Peel Cookies for Easter: A Delicious and Easy Recipe

Hey there! Let's get cooking with some Easter-themed lemon peel cookies. These cookies are perfect for a springtime baking session or to share with friends and family during Easter. So, let's dive into the recipe.


- For the Cookies:

 - 60g Unsalted Butter

 - 80g Light Flour

 - 45g Powdered Sugar

 - 30g Almond Poodle

 - 10g Fresh Cream

 - 30g Lemon Peel

- For Decoration:

 - 300g White Chocolate for Coating

 - Appropriate Amount of Edible Flowers (Four-Leaf and Verbena Pink)

 - Appropriate Amount of Chopped Pistachios

 - Appropriate Amount of Dried Raspberries

 - 1 Yellow Chocolate Pen

 - 1 Chocolate Pen


1. Prepare the Cookies:

   - Let the butter come to room temperature and soften.

   - Preheat your oven to 170 degrees Celsius.

2. Mix the Cookie Dough:

   - In a bowl, mix the butter with a whisk until it's soft and creamy.

   - Add the powdered sugar and mix until it turns a bit whitish.

   - Stir in the fresh cream.

   - Sift in the flour and almond powder.

   - Add the lemon peel and mix well.

3. Rest and Chill:

   - Wrap the dough in plastic wrap and chill in the fridge for about an hour.

4. Shape and Bake:

   - Take the dough out of the fridge, wrap it again, and stretch it to a thickness of about 8mm using a cotton swab.

   - Use a mold to cut out the cookies and place them on a baking sheet lined with parchment paper.

   - Bake at 170 degrees Celsius for about 15 minutes.

5. Cool and Decorate:

   - Let the cookies cool on a wire rack.

   - Melt the white chocolate for coating in a double boiler and dip the cookies.

   - Scoop up the melted chocolate, shake off any excess, and place the cookies on a cookie sheet.

   - Before the chocolate dries, add decorations like edible flowers, pistachios, and dried raspberries.

   - Write "EASTER" with a chocolate pen and draw a flower with a yellow chocolate pen.

And there you have it! Your Easter Lemon Peel Cookies are ready to be enjoyed. Happy baking!