Lemon Tea Cookies

Happy New Year! May 2019 be a joyous and productive year for us all.

To celebrate, I'm sharing my Lemon Tea Cookie recipe from my cookbook, "Anthony Cooks". Check out the shop to buy your signed copy today!

These cookies are versatile; fancy enough to impress the toughest of critics, and easy enough for cooks and bakers of every skill level. Enjoy!

Lemon Tea Cookies These sweet little shortbread cookies have a delightful zing from the lemon butter that rests gently on top of them. This is the perfect accompaniment to a warm glass of tea, though they also go great with a cool drink at a summer’s picnic. Makes 3 dozen. 1 cup (or 250 ml) of softened butter (is using unsalted butter, add 1/2 tsp/2.5 ml of sea salt)

1/2 cup (or 125 ml) of confectioner’s sugar

2-3 cups (or 500 ml to 750 ml) of unbleached all-purpose flour 1) Preheat the oven to 350°F/175°C. 2) Beat the butter with the confectioner’s sugar and 1 1/2 cups (or 375 ml) of the flour. Add the remaining flour 1/2 cup at a time, mixing well after each addition until a finger pressed firmly against the dough comes off clean. Roll into teaspoon-sized balls onto a baking sheet and make an indent with your thumb. Space the cookies one inch apart. Bake for approximately 20 minutes or until light golden brown. Let the cookies cool completely on a rack.

Lemon Butter:

1 large egg, beaten

2/3 cup (or 160 ml) of vanilla sugar

Juice and zest of one lemon

1 tsp (or 5 ml) of cornstarch

Dash of salt

1/2 tbsp (or 7.5 ml) of butter

Coconut and/or powdered sugar, for garnishing

1) In the top of a double boiler, cook the egg with the vanilla sugar, lemon juice and zest, cornstarch and salt, stirring constantly until thick. This should take about ten minutes in total. Add the butter and beat until smooth; drop by teaspoonfuls onto the cookies, and dust with either coconut or powdered sugar to garnish.

#cookie #easy