Monday, February 1, 2016

Lemon Tea Cookies

I bet you're wondering why my blog is named The naked Baker and why the first two posts were not about baking.

First part, I bake often in the morning on the weekends. This means I roll out of bed, toss something together to eat, and  either mix my cookie dough or bread and leave it in the fridge or to rise and go on with the rest of my morning. When I come back to check on things I'm often times fresh out of the shower, or I'm switching batches out of the oven, right before I get dressed. It's dangerous, and I've had a couple burns. Not as bad though as an old roommate that upon first meeting decided to demonstrate our clothing optional rule and whipped off his sole piece of clothing (his board shorts) while frying something. But it's how I roll.

As for the post topics, since they were made on a Wednesday and Friday I had nothing to show. I had already eaten my baked goods from the weekend. But Mondays are the days that I will show you what I cooked!

I received this recipe from a friend in Russia, and spent the better part of an hour translating it and discussing spoons and their uses.

I suggest doubling the recipe because you can't stop at just one!

Makes 32 cookies


1/3 cup butter, melted
3 tbsp powered sugar
2 tbsp lemon juice
1 pinch salt
zest of a lemon
1/2 tsp baking soda
1 tbsp starch, corn or potato
1 1/4 cup flour
1/4 cup powered sugar for tossing hot cookies in

While mixer is running add the butter, sugar, juice, salt, baking soda, and starch together.

Once well mixed begin to slowly add the flour till you have to knead the dough together. The dough will be greasy, but don't add extra flour!

Roll into logs that about 1-1.25" think. Wrap tightly with saran wrap and place in the refrigerator for an hour.

Top one is already wrapped

Preheat oven to 350°F and line a cookie sheet with ungreased parchment paper.

Using a sharp knife cut the logs into coins that are about 5/16" thick and place on the cookie sheet.

Bake for 12-15 mins. Prep a baggy with the remaining powdered sugar.

Once cookies are removed from the oven pop them into the baggie with sugar and shake it up so that they are covered.


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