Cookie Challenge: This one under test - ignore!
I will be baking and delivering to you a new, unboring, cookie recipe every day until Christmas. Tall order, right? Wish me luck!
I got this recipe from a famous baker's cookbook, but the recipe did not work as it was supposed to. Turns out after a week of communication with the authors website that there is indeed an issue with this cookie recipe. As soon as I solve it I will update this recipe. In the meantime, visit one of my other three lemon cookie recipes!
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- 1 1/2 c
- all purpose white flour
- 6 Tbsp
- 1/4 tsp
- 3/4 c
- 2 Tbsp
- lemon zest, finely grated (3 lemons)
- 1 c
- butter (unsalted), softened
- 2 large
- egg yolks
- 2 tsp
- pure vanilla extract
- 1 c
- sliced blanched almonds
1In a small bowl, whisk together the flour, poppyseeds, and salt.
2FOOD PROCESSOR METHOD: Using the metal blade, process the sugar with the zest until the zest is very fine. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the egg yolks and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour mixture and pulse in, just until incorporated.
3ELECTRIC MIXER METHOD: In a mixing bowl, cream the sugar and softened butter until light and fluffy. Beat in the egg yolks, vanilla extract, and zest, and scrape the sides of the bowl. At low speed, gradually beat in the flour mixture, just until incorporated.
4Scrape the dough into a bowl and refrigerate for at least one hour.
5In a food processor with the metal blade, process the almonds until very fine, almost to a powder. Do not overprocess, however, into a butter. Transfer the chopped nuts to a small bowl.
6Place the oven racks in the upper and lower thirds of the oven and preheat to 350.
Measure a level tablespoon of dough and roll it in your hands to form a ball (your hand warms the butter and the nuts will stick, so you have to form the balls one at a time). Drop the ball as soon as it is formed into the bowl of nuts and shake the bowl to twirl the ball around, coating it in nuts.
Place the nut-covered balls on cookie sheets, 2 inches apart.
Bake for 10 minutes.
Transfer the cookies to a wire rack to cool. (Allow the sheets to cool completely before the next batch.)
If you want to give them an extra lovliness, sprinkle powdered sugar over them. :-)
7If your recipe does indeed turn out to be a "ball" cookie, please message me. I spent the entire day on this recipe and I got the same result in both tests.