This is a delightful addition to a springtime family feast or an afternoon tea.
Author: My Dragonfly Cafe
Recipe type: Dessert
Serves: 4 dozen
Ingredients
3 c. all-purpose flour( Add an additional 6 T. if using White Lily flour.)
½ t. Kosher salt
1 t. baking soda
2 t. cream of tartar
1 c. butter, room temperature
1½ c. sugar
2 T. lemon zest
1 large egg yolk, room temperature
3 T. freshly squeezed lemon juice
Roll in:
½ c. confectioners sugar
1 t. lemon zest
Instructions
Preheat oven to 375 degrees.
Using a microplane grater, zest enough lemons to give you about 3 T.
Squeeze enough lemons to measure out about ¼ c. juice.
Pulse 1½ c. sugar with 2 T. of zest.
Measure out all dry ingredients in a separate bowl and whisk together.
Beat butter until light and fluffy.
Add in the lemon-sugar mixture and combine.
Add the egg yolk; mix well. Scrape down the sides and add 3 T. fresh lemon juice, mix well.
Slowly add dry ingredients until well combined. Scrape down sides after each addition.
Chill dough for about an hour.
Create balls using a medium cookie scoop; roll between the palms of your hands, then roll in lemon-confectioners sugar mixture. Place 2" apart on the cookie sheet lined with parchment paper.
Bake 12-14 minutes. Rest on pan for a couple of minutes. Once set, move cookies to cooling rack to cool.
Store in Ziploc bags until you are ready to devour them.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/lemondoodles/