2¼2 cups (270 grams) multi-purpose organic flour, such as King Arthur Flour
2 teaspoons (approximately 8 grams) baking powder
1 (8 ounces / 226 grams) cream cheese packaging, such as Philadelphia,
half a cup soft (1 stick / 113 grams – Unsalted Butter,
1½ cup (300 grams) of granulated sugar
2 tablespoons (12 grams) fresh grated lemon peel, from 2 large lemons
1½ tablespoon (22.5 ml) fresh lemon juice
1 teaspoon (5 ml) pure vanilla extract
1 / 8 teaspoon ( a few drops) of lemon oil, such as Boyajian -Omit to diversify gluten – free.
1/8 teaspoon of natural yellow gel food, such as CHEFMASTER
1 teaspoon (5 grams) kosher salt, ¾ teaspoon The zeal of ordinary table salt
1 large egg plus 1 large egg yolk (mine weight 71 grams without shell)
1 cup (120 grams) of confectionery sugar, sifted, cookies and dust
In a medium bowl, whisk flour and baking powder until well combined. Sit aside.
Using an electric mixer with a paddle attachment, or a manual electric mixer, cream
With cheese and butter together to mix well, creamy and smooth. Whisk in sugar, sprinkle with lemon juice, vanilla, lemon oil, and color the food and salt. Mix until well mixed, light and thin, scrape the bowl with a rubber spoon when necessary. Add eggs and egg yolks and whisk until creamy and light, for 1-2 minutes at medium speed.
At low speed, the flour mixture is added gradually and mixed until fully incorporated. The dough will be very sticky. The pot is covered and cooled for at least two hours or overnight.
Meanwhile, arrange the oven shelf in the bottom third of the oven and heat the oven to 325 ° F (165 ° C). Line two baking sheets with parchment paper; sit aside. Place sweets sugar in a small bowl; sit aside.
Measure enough dough to roll into 1-inch balls, using a 1/3-inch spring cookie scoop (or by measuring a tablespoon of dough with a measuring spoon) making sure that each scoop is in equal quantities. This is important for evenly baked cookies.
Roll the dough between the palms of the hands to get a small round ball, then roll it into the sugar of sweets to cover it lightly. Place dough balls on prepared baking sheets for at least two inches.
Bake in the preheated oven until the cookies spread in round forms of cake, swell and crack, for about 14 minutes. do not make it too much. Cookies will remain soft in the centers. If they start browning around the edges, they have baked for a long time. The bottom side of the cookies should be very light brown.
Transfer it to a wire rack and let the cookies cool completely on the baking tray. Once completely cooled, carefully remove the cookies from the baking sheet using the thin metal cookie spoon and transfer them to an airtight container. Repeat with the remaining dough on the prepared biscuit leaves.
If necessary, cool the biscuit in the refrigerator in an airtight container. Before serving, cook the cookies with additional confectioners’ sugar. Serve cookies cool or at room temperature
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