konnichiwa, it's Nami from just one cookbook it's meyer lemon season now
and I got these from my friends garden today I'll show you how to make Meyer lemon cookies
that are battery, citrusy and slightly sweet with the hint of floral fragrance
(music)
I simply can not resist with this buttery and crumbly subway cookies
are you ready to bake with me? let's get started
prepare 30 g (2 Tbsp) white sparkling sugar
cut 113 g (4 oz) unsalted butter into smaller pieces
in a large bowl with a hand mixer, beat the butter until smooth and creamy
add the powder sugar and blend until soft and light
scrape down the bowl as needed
sift 125 g (4.4 oz) cake flour
sift 40 g (1.4 oz) almond meal into the bowl
add zest from 3 Meyer lemons
only remove the yellow part of the peel
add 10 ml (2 tsp) whole milk
mix all together with the silicone spatula
take out the dough from the bowl and wrap with plastic wrap
keep in the refrigerator for 1 hour
1 hour later, take out the dough from the refrigerator and unwrap
shape the dough into a cylinder, about 1.5 inches (4 cm) diameter
wrap in plastic wrap
Optional: you can place the dough on a bed of rice while chilling so your cookie slices won’t be flat on one side
chill in refrigerator until firm, at least 2 hours
preheat the oven to 375 ºF (190 ºC) degrees
pour sparkling sugar into a tray
remove the plastic wrap from the cookie log and roll on the sparkling sugar until the log is covered with sugar
with a sharp knife, slice the dough into 1/3 inches (7 mm)-thick rounds
place them on the baking sheet, leaving about 1” (2.5 cm) between rounds
lower the oven temperature to 350 ºF (180 ºC) and bake the cookies for about 25 minutes
remove from the oven and let cool on the baking sheet for 5 minutes
carefully transfer to a cooling rack and let cool completely
enjoy!
itadaki masu!
don't they look delicious? if meyer lemon are hard to find in your local store
you can use half lemon and half tangerine for one Meyer lemon
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thank you so much for watching I'll see you soon in my next video
mata ne!