Both adults and children will be delighted with the exquisite citrus the taste of this cookie, not to mention the amazing aroma with notes vanilla and lemon, which will be floating around your house at the stage cooking. Lemon zest and juice are mixed in the dough, which fills the pastries with a rich refreshing taste, nice balancing sweet pieces of white chocolate. Thanks a lot butter turns out to be crispy on the outside and wet inside. Bake cookies on two baking sheets at once, and to it baked evenly, do not forget in the middle of baking swap baking sheets and rotate them the other side. с друзьями: 
AT ремя: 55 мин.Difficulty: easy. Quantity: 36 cookies. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 and 1/4 Art. premium flour
- 1 tsp soda
- 3/4 tsp tartar
- 1/4 tsp salt
- 165 gr. unsalted butter, room temperature
- 1 tbsp. Sahara
- 1 tbsp. l finely grated lemon zest (2 lemons) + 1 tbsp. l freshly squeezed lemon juice
- 2 large eggs
- 0.5 tsp vanilla extract
- 1.5 tbsp. white chocolate granules
Recipes with similar ingredients: premium flour, eggs, wine stone, lemon zest, vanilla extract, white chocolate, chocolate chips (granules)
Recipe preparation:
- Place the grills in the upper and lower third of the oven; warm up oven to 175 ° C. Cover 2 baking sheets with parchment paper. Вmedium-sized bowl mix flour, soda, tartar and salt.
- In a large bowl with a mixer, whisk creamy at medium speed butter, sugar and lemon zest until light fluffy mass, 3 minutes. Mix eggs one at a time, then add lemon juice and vanilla. Reduce mixer speed to low; intervene in two passes flour mixture and knead the dough. With a wooden spoon chocolate granules.
- Put the dough on prepared baking sheets of 1 tbsp. l slides at a distance of about 5 cm from each other. Bake by changing pan in the middle of baking, 10-12 minutes. Let cool in 3-5 minutes on baking sheets, then transfer to wire rack and cool completely.
