Small fresh lemon cookies

Cooking Instructions

1. The butter is removed in advance and softened at room temperature...

   

2. A large lemon, rub the skin with salt, wash and dry under running water, and set aside.

   

3. Rub out 7-8 grams of lemon peel shreds, pay attention to the yellow part of the skin, do not bring in the white inner skin, it will be bitter.

   

4. Squeeze out 20g of lemon juice and strain it slightly to set aside.

   

5. Add powdered sugar and salt to the softened butter;

   

6. Mix well, as shown in the picture, smooth and particle-free state.

   

7. Add the lemon juice in three portions, mix well once and then add the next.

   

8. Add the cake flour and stir until there is no dry powder; Cake flour can be sifted.

   

9. Add the lemon zest and mix well.

   

10. Roll it into a cylindrical shape or fill it with a square biscuit mold, shape it and put it in the refrigerator for 30 minutes.

    

11. Preheat the oven to 170 degrees; Paking tray with grease paper, take out the frozen dough and cut it into slices of about 0.8 cm, put it in the oven, and finally look at the color to be satisfied.
    Fresh and crispy, the taste is great, and it is a good partner for black tea.