Lemon Hazelnut Sea Salt Cookies Recipes
HAZELNUT AND LEMON COOKIES
Provided by Susan Herrmann Loomis
Yield Makes about 48 cookies
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- 2. Sift together the flour, baking powder, and salt onto a piece of waxed paper.
- 3. In a large bowl or the bowl of an electric mixer, whisk 2 of the eggs until they are foamy. Gradually whisk in the sugar and continue whisking until the mixture is pale yellow and light, about 4 minutes. Whisk in the oil, then add the lemon zest and mix well. Mix in the dry ingredients alternately with the milk, beginning and ending with the flour mixture. Then quickly and thoroughly mix in the hazelnuts.
- 4. Turn out the dough onto a lightly floured work surface and divide it in half. Shape each half in an 8-inch-long log and 2 inches thick. Flatten the tops slightly and place the logs about 2 inches apart on one of the prepared baking sheets. Mix the remaining egg with 2 teaspoons water for an egg wash and brush it lightly on the logs.
- 5. Bake the logs in the center of the oven until they are puffed and golden, 25 to 30 minutes. Remove from the oven and let cool on a wire rack for 10 minutes. Leave the oven on.
- 6. With a sharp knife, cut each of the logs on the diagonal into about 24 pieces. Place the slices, cut side down, on the parchment-lined sheets and bake until they are golden on one side, about 15 minutes. Turn the slices and bake until golden on the other side, about 10 minutes more. Remove from the oven and let cool on wire racks.
LEMON-HAZELNUT SEA SALT COOKIES
Many cookies call for just citrus zest, but these soft gems use a lot of juice, too, so they've got the same tart kick as lemon bars. They're a perfect match for hot tea. The recipe comes from the Birchwood Cafe Cookbook (University of MInnesota Press, $29.95).
Provided by Midwest Living
Categories Food
Time 30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Line two baking sheets with parchment paper or silicone baking mats or lightly grease them.
- In a mixing bowl, cream the butter with an electric mixer, then beat in the brown sugar, 1/4 cup granulated sugar, vanilla, lemon zest and lemon juice. Beat in the egg.
- In a separate bowl, stir together the flour, baking powder and a pinch of salt.
- Beat the dry ingredients into the butter mixture to make a soft dough. Stir in the hazelnuts. Using a #40 (1 1/2 tablespoon) scoop, drop rounded scoops of batter onto the prepared baking sheets (or roll dough into 1 1/2-inch balls). Top them with a pinch of sea salt and a generous sprinkle of granulated sugar. Bake until the edges are lightly browned, 8 to 10 minutes.
- Let cookies cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely. Store in a covered container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts : Calories 114 calories, Carbohydrate 16 g, Cholesterol 18 mg, Fat 5 g, Protein 2 g, SaturatedFat 3 g, Sodium 149 mg, Sugar 8 g
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