MOROCCAN LEMON COOKIES without butter, easy and quick perfect for breakfast or a snack with shortcrust pastry made with seed oil, soft and light.
Moroccan lemon cookies are delicious, they can be prepared quickly with ingredients we usually have at home, with a light and tasty shortcrust pastry, they are perfect for the whole family.
The recipe for Moroccan lemon cookies is very simple. Everything is prepared in one bowl; the ingredients are mixed and kneaded, balls are made to be rolled in powdered sugar before baking.
Follow me in the kitchen today for Moroccan lemon cookies.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 and 2/3 cups all-purpose flour
- 1 egg
- 1/2 cup powdered sugar
- 1 teaspoon baking powder
- 3 and 1/2 tablespoons vegetable oil
- 1 lemon
Steps
Place the egg in a bowl, add the oil, the zest, and juice of 1 small lemon, mix well with a fork.
Add the flour a little at a time, constantly mixing with the fork until the dough is firm.
If the lemon is juicier, you might end up with a slightly soft dough, once worked by hand, cover with plastic wrap and refrigerate for 10-15 minutes.
Form 10 balls, roll them in a bowl of powdered sugar and place them on a baking sheet lined with parchment paper.
Bake and cook at 350°F for about 20 minutes.
Bon appétit
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Simple to prepare, these cookies are perfect for all seasons. If you don’t have lemons, you can make them with oranges, obviously using the juice of half an orange, otherwise the dough will be too soft and difficult to manage. Avoid adding extra flour.
