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Italian Lemon Cookies (Soft Lemon Biscuits)
Delicate, buttery Italian‑style lemon cookies that are soft inside, lightly crisp outside and coated in a sweet lemon‑sugar glaze. Perfect for tea time or as a light dessert. The recipe includes a short chill, a quick bake at 180 °C and a double coating of granulated and powdered sugar for extra sparkle.
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Cost Breakdown
Critical Success Points
- • Creaming the butter and egg yolks until smooth – creates the base texture.
- • Chilling the dough for at least 30 minutes – prevents spreading and makes shaping easy.
- • Do not over‑bake; cookies should stay pale and just cracked on top.
Safety Warnings
- • Handle the hot oven tray with oven mitts to avoid burns.
- • Raw egg yolks are safe for most people, but pregnant individuals should ensure eggs are pasteurised.
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