Prep 20 mins
Cook 20 mins
These are my favourite Lemonia cookies. They are a cake like cookie with a creamy frosting. I frost these in pastel colours and flavour differently, pink with anise, green with almond, yellow are lemon, and white are plain. If you haven't made these cookies before, I think you will remember eating them at you grandmoms house or even at family reunions. I make these at Christmas when no one is expecting to see them on the plate. They freeze nicely with the frosting already on them. Allow after baking and frosting to sit for a few days before eating as they get the full lemonia flavour by that time. Note: the computer is not recognizing the ingredient as lemon oil...ingredient should be two teaspoons lemon oil, if you are using extract then use more than the listed amount. oils are more flavourful . Also I have used sour cream in this recipe also and when using that I just combine the ammonia powder with the dry ingredients.
- 1 cup room temperature butter
- 1 1⁄2 cups granulated sugar
- 2 large eggs
- 3⁄4 teaspoon salt
- 2 teaspoons lemon extract (if you cannot find lemon oil using extract takes more)
- 1 cup warmed half-and-half cream
- 4 teaspoons baking ammonia
- 4 cups instant flour (or all purpose flour)
- Cream butter, sugar,salt, lemon oil and eggs well.
- Add ammonia powder to warmed cream.
- Then add the flour with milk mixture alternately with the creamed mixture.
- Make sure you have a nice soft non sticky dough,that will be nice for rolling out, but not too firm. Sometimes I do have to add a bit more flour. But if adding too much flour will make a dry cookie, and get stale faster.
- Chill covered dough.
- Roll on floured board about 1/2 inch thick.
- Cut with round cookie 2 inch cutter.
- Place on parchment lined sheet, or greased baking sheet.
- Well apart as they rise and spread into big cookies.
- Bake at 350 degrees for 10 to 15 minutes.
- These are done when touched with finger and they spring back, and should still be white in colour, just starting to get slight golden on bottoms.
- Allow to cool.
- Frost with an icing sugar and butter with touch of cream to the thickness you like, flavour with extracts that you also like, and colour tints.
- This cookies is usually large and thick, lemon flavoured slightly.
- After frosting I also sprinkle a little coconut on top too.
- Keep in a tight fitting tin.