Ingredients
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Butter – 3 oz (85 g)
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Eggs – 2
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Sour Cream – 2 tbsp
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Sunflower Oil – to taste
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Sugar – 2 tbsp
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Wheat Flour – 10 ½ oz (300 g)
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Baking Powder – 2 tsp
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Lemon – 1
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Powdered Sugar – to taste
Recipe
Pastries with lemon are always a successful addition to your cooking repertoire. They have such a seductive aroma and sweet-and-sour taste combination! Not everyone has time to make citrus pies, but almost everyone will be able to spare a minute to make delicious pillow-shaped lemon cookies.
This dish is difficult to call a full-fledged pastry, since the recipe does not require baking in the oven, but it is an ideal dessert for tea — the cookies will quickly disappear before your eyes. They remain fresh and crisp for about three days, or even longer if stored in a plastic bag. You can make them with or without lemon juice, but we are all for the first option.
Steps
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1
Done
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Grate the zest and squeeze half the lemon juice. Beat eggs with juice and sugar, then add sour cream, softened butter, and whip again. |
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2
Done
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Sift flour and baking powder into the liquid mixture and add the lemon zest to it. Knead an elastic dough and divide it into 3–4 portions to make it convenient to roll. |
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3
Done
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The layer should be no more than a fifth-of-an-inch thick. If rolled out very thinly, the pillow-shaped cookies will turn out crispy and hollow inside. Cut the dough into small squares. |
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4
Done
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Pour vegetable oil into the pan, covering a couple of millimeters of the base, and fry the squares on both sides until golden. Sprinkle with powdered sugar, and they are ready! |
If you do not like the sweet-and-sour combination, replace the lemon juice with a large amount of sour cream — you will achieve a delicate creamy taste. The ingredients indicated in the recipe are enough to fill a 70 fl oz (2 l) pot with the pillow-shaped cookies. Bear in mind: grate only the upper yellow layer of the lemon zest, avoiding the white fiber to make sure that it does not taste bitter — then the lemon cookies will work out with a bang!
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