Lemon Tea Cookies
Total 50 mins, includes cooling time
Active 10 mins
Makes 32 cookies
Ingredients
Directions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In a stand mixer fitted with a paddle attachment, cream the butter and 1 3/4 cups powdered sugar starting on low speed and gradually increasing to medium-high speed for about 2 minutes. Turn off the mixer and scrape down the sides and bottom of the bowl with a spatula. On a low speed, slowly add the egg yolk, lemon zest, lemon juice, and vanilla bean paste, and mix until incorporated, about 2 minutes.
- In a medium bowl, whisk together the flour, baking powder, and salt, then slowly add that to the lemon mixture. Mix on medium speed until just combined or until a dough forms, about 1 minute.
- Use a 1 1/2-tablespoon scoop to portion the dough and place on the prepared baking sheets, spacing the scoops about 1 inch apart.
- Bake until the cookies are still very blonde in color, but the bottoms are golden, about 15 minutes. Let the cookies cool on the baking sheets for 10 minutes.
- Place the remaining 1 1/2 cups powdered sugar in a medium bowl. Roll the cookies in powdered sugar until completely coated, then let cool on a cooling rack for another 15 minutes.
- Store leftovers in an airtight container, at room temperature, for up to 5 days.
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