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.
Ingredients:
- 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
Instructions:
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!