Simple, baked cookies with fresh lemon zest and just a bit of oatmeal mixed in. So good, even my wife liked them (and she hates sweets). For all the fancy dessert recipes out there, these little crispy cookies, along with a cup of tea or a glass of ice cold milk, are pretty hard to beat.
Oatmeal, flour, egg, sugar, baking powder, a little salt.
Butter. Lemon zest.
Simple Lemon Zest Cookies
About 15 cookies.
- 9 Tbsp. butter
- 1/2 cup fine sugar
- 1 large egg , preferably free-range or organic
- A little less than 1 cup all-purpose flour
- 1/4 cup quick cooking oatmeal
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 2 lemons for zest
- Put your softened butter into a food processor with the rest of the ingredients (save the lemon zest) and process until smooth.
- Finely grate your lemon zest. Stir the zest into the cookie dough and mix together well. Spoon on to a piece of plastic wrap and roll into a sausage shape with a roughly 2 1/2-inch diameter. Chill the dough in the freezer for 30 minutes.
- Preheat the oven to 375°. Get your chilled dough out and cut it into 1/4-inch thick slices. Place these on two cookie sheets, making sure you leave a good bit of space between the slices because they’ll spread while cooking. Place the cookie sheets in the middle of your preheated oven and bake for about 10 minutes, until the edges of the cookies are golden brown. Let them cool down slightly before transferring to a wire rack to let cool completely.
Also great made with orange zest instead of lemon, and served with hot chocolate!
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