“Huge lemons, cut in slices, would sink like setting suns into the dusky sea, softly illluminating it with their radiating membranes, and its clear, smooth surface aquiver from the rising bitter essence.” Rainer Maria Rilke
The traditional fudge crackle cookie is a popular treat during the holidays. When I found a recipe for a lemon version, I just had to try it. If you have followed this blog you know how much I love lemon anything! These cookies are light, almost cake-like in texture, with a bright burst of lemony flavor. The dough needs to chill so plan accordingly.
Lemon Crackle Cookies
Adapted from A Beautiful Mess
1 cup granulated sugar
1/4 cup unsalted butter at room temperature
1 egg + 1 egg yolk
zest of 1 lemon and 2 tablespoons of lemon juice
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 cup powdered sugar
Instructions
In a large bowl, cream together the granulated sugar, butter and eggs. Stir in the zest and juice. Add in the flour and baking powder, and mix to incorporate. On a sheet of wax paper, scoop the dough and form a ball. Cover and chill for at least one hour or overnight.
Divide into 12 balls and roll in powdered sugar. Place on a prepared baking sheet and bake at 350°F for 12-14 minutes until the edges just begin to brown. Cool.
Still Life in Blue with Lemon, Paul Cézanne, oil on canvas, 1873-77, Cincinnati Art Museum
French Gardener Dishes 