Lemon cookie

egg • sugar (100 grams) • corn oil (100 grams) • baking powder • Juice of 1/2 lemon • Zest of 1 lemon • all-purpose flour (300 grams) • Powdered sugar for dusting the cookies

butter (125 grams) • sugar • egg • vanilla extract • lemon juice • Zest from 1 or 2 lemons, depending on how strong you want the flavor • baking powder • all-purpose flour (about 190 grams; you may need a little more) • Powdered sugar

orange juice (about 355 ml) • sugar (about 300 grams) • olive oil (about 240 ml) • baking soda • self-rising flour (about 500 grams) • all-purpose flour (about 1 kg), approximately • Orange zest • little lemon juice • brandy (about 1 1/2 ounces or 45 ml) • vanilla powder or 1 teaspoon vanilla extract • little cinnamon • salt

vegetable oil • fine semolina • all-purpose flour (about 315 grams) • sugar (about 50 grams) • orange juice (about 120 ml) • Zest from 1 orange • brandy (about 1 1/2 tablespoons or 22 ml) • baking soda • ground cinnamon • ground cloves • honey (about 340 grams) • sugar (about 200 grams) •

sunflower oil (about 480 ml) • olive oil (about 240 ml) • sugar (about 200 grams) • orange juice (about 240 ml) • baking soda • ground cloves • ground cinnamon • baking powder (about 1 tablespoon or 15 grams) • flour (about 1.1 kg or 9 cups) • espresso cup brandy (about 2 ounces or 60 ml) • chopped walnuts (about 250 grams) • water (about 720 ml) •

self-rising flour (about 800 grams) • unsalted butter (about 250 grams), softened • large eggs • sugar (about 250 grams) • whole milk (200 ml) • Zest of 1 orange or lemon • vanilla powder or 2 teaspoons vanilla extract • egg yolks • water

all-purpose flour (about 375 grams) • butter or margarine (about 170 grams) • sugar (about 100 grams) • milk (about 120 ml) • baking powder • little lemon zest • vanilla sugar or 2 teaspoons vanilla extract • Jam of your choice

all-purpose flour (about 4 cups) • olive oil (240 ml) • sugar (100 grams) • fresh orange juice (240 ml) • Zest of 1 orange • brandy (about 1.5 oz or 45 ml) • baking powder • baking soda • ground cinnamon • ground cloves • walnuts, finely chopped (about 2 1/2 cups) • water (720 ml) •

all-purpose flour (900 grams) • baking powder (10 grams) • vegetable oil (240 grams) • olive oil (240 grams) • granulated sugar (200 grams) • whole cloves (5 grams) • fresh orange juice (160 grams) • baking soda (4 grams) • ground cinnamon (10 grams) • Zest from 2 unwaxed oranges • brandy (50 grams) • water (400 grams) •

vegetable oil (about 480 ml) • sugar (about 150 grams) • brandy (about 120 ml) • orange juice (about 180 ml) • Zest of 3 oranges • ground cinnamon • ground cloves • baking soda • baking powder • all-purpose flour (about 875 grams) • For the syrup: • water (about 480 ml) •

olive oil (400 ml) • sugar (about 300 grams) • fine semolina (about 250 grams) • ground cinnamon and cloves (level) • baking soda (level) • juice made from 3 tangerines, 1 medium lemon, and the rest orange juice (about 310 ml total) • Zest from 1 orange, 1 medium lemon, and 1 tangerine • brandy (90 ml) • baking powder • All-purpose flour, as needed (less than 2.2 lbs/1 kg) • Chopped walnuts for topping • sugar (about 600 grams) •

vegetable oil (240 grams) • olive oil (240 grams) • brandy (50 grams) • fresh orange juice (160 grams) • baking soda • sugar (200 grams) • ground cloves • ground cinnamon • Zest from 2 unwaxed oranges • all-purpose flour (900 grams) • baking powder • sugar (400 grams) •

Juice of 1/2 lemon • Juice of 1/2 orange • brown sugar • baking soda • (about 120 ml) olive oil • (about 240 ml) vegetable oil • self-rising flour (about 250 grams) • jam, any flavor

About 3/4 cup lemon and orange juice (1 lemon + 1/2 orange) • oil (olive oil and corn oil) • honey • baking soda • heaping teaspoon cinnamon • baking powder • About 2 cups flour (I used gluten-free and a little regular) • raisins (I used golden) • white sesame seeds