Dipping cookies are a classic at breakfast, they evoke home, family, and afternoons spent in the kitchen messing around, laughing, and “playing.” With dipping cookies, simplicity takes center stage. Delicate, light, and lemony, they are delightful: one leads to another.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: about 40 cookies
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 egg (at room temperature)
- 4 oz granulated sugar (plus more for the surface)
- 1/4 cup rice oil (or another seed oil of your choice)
- 1/2 lemon (zest grated)
- 1 tsp vanilla extract (or one packet of vanilla sugar)
- 2 cups all-purpose flour
- 1/2 cup potato starch
- 1 tsp baking ammonia (or 8 grams baking powder)
- 2 tbsps warm milk
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Dough scraper
- 1 Grater
- 1 Kitchen scale
- 1 Micro-perforated mat
Steps
Prepare the shortbread dough: in the mixer bowl with the paddle attachment, mix the egg with the sugar, vanilla or if you prefer, vanilla sugar, and the grated lemon zest. Mix well, then add the flour, potato starch, and baking ammonia dissolved in warm milk. Combine all the ingredients until you get a soft dough. Wrap it in plastic wrap and let it rest in the refrigerator for at least an hour to make it easier to work with. After resting, divide the dough into 15-gram portions, form cylinders, and roll them in sugar on one side only. Place them not too close together on a baking sheet lined with a micro-perforated mat (it is ideal for perfect cookie baking) with the sugared side up. Bake the cookies in a preheated static oven at 350 °F for 15 minutes or until golden. Once baked, let them cool and then store them in a tin box or airtight container to keep them fresh.
Notes
This content includes one or more affiliate links.
Recipe source: HERE.
