# Local Food Contest # Nairobi_East Area. Lemon Cookies

Name: # Local Food Contest # Nairobi_East Area. Lemon Cookies
Total time: 1500 s
Yield: 24 Servings
Cuisine: Kenyan
Ingredients: 2 teaspoons Lemon Zest, 1 lemon; 1 cup Granulated Sugar; 1/2 cup Unsalted Butter, softened; 1/2 teaspoon Pure Vanilla Extract; 1 large Egg; 1/4 cup Lemon Juice, from 1 to 2 lemons; 1/4 teaspoon Salt; 1/4 teaspoon Baking Powder; 1/8 teaspoon Baking Soda; 1 1/2 cups All-Purpose Flour; 1/2 cup Powdered Sugar

Cynthia Khamadi @cook_9338935

Nairobi

This soft lemon cookies that are perfectly chewy. Coat them in powdered sugar before baking for this crinkle cookies and everyone will love as they are filled with sweet and tangy lemon flavor from fresh lemon juice.

Cynthia Khamadi @cook_9338935

Saved

Ingredients

25 Minutes

24 Servings

2 teaspoonsLemon Zest, 1 lemon
1 cupGranulated Sugar
1/2 cupUnsalted Butter, softened
1/2 teaspoonPure Vanilla Extract
1large Egg
1/4 cupLemon Juice, from 1 to 2 lemons
1/4 teaspoonSalt
1/4 teaspoonBaking Powder
1/8 teaspoonBaking Soda
1 1/2 cupsAll-Purpose Flour
1/2 cupPowdered Sugar

Saved

Steps

25 Minutes

1

In a food processor, or the bowl of a stand mixer, mix together the sugar and lemon zest until well combined and the sugar is lightly yellow and fragrant.
2

Add the softened butter and cream until light and fluffy.
3

Add the vanilla, egg, and lemon juice and mix well, scraping down the sides of the bowl as needed.
4

Add the salt, baking powder, baking soda and flour and mix until combined.
5

Chill the dough for one hour.
6

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
7

Roll the cookie dough into tablespoon sized balls, roll them in powdered sugar and place them 2 inches apart on the baking sheet.
8

Bake for 10-11 minutes or until they are just starting to brown on the edges and are no longer shiny. Do not over bake the cookies.
9

Allow the cookies to cool on the baking sheet for 5-10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5-7 days, or freeze for up to 3 months.