An easy cookie recipe filled with butter, lemon zest, lemon juice extract and coated with powdered sugar. The best type of cookies to make in holidays.
Watch this Masala TV video to learn how to make Lemon Snowball Cookies and Eggless Nut Cake. This show of Food Diaries with Chef Zarnak Sidhwa aired on 17 October 2019.
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Lemon Snowball Cookies
Ingredients:
Unsalted butter 1 cup
Caster sugar ½ cup
Lemon juice 1 tsp
Lemon essence ¼ tsp
Salt ½ tsp
Lemon zest 2 tsp
Flour 2-¼ cups
Icing sugar 1-2 cups
Lemon zest 2 tsp
Method:
Beat butter, caster sugar, lemon juice, lemon essence and salt until smooth, and then stir in lemon zest, flour and mix until a stiff dough forms. Scoop tablespoon sized cookies onto your cookie sheet. Bake at 180 degrees C for 8-12 minutes, rotating pans halfway through baking, until the cookies are no longer wet looking. Cool 10 minutes before rolling in icing sugar mixed with lemon zest, once they are completely cool, roll again so they’re perfectly white. Store cookies in an airtight container.
Eggless Nut Cake:
Ingredients:
Flour ½ cup
Cashews (powdered) ¼ cup
Almonds (powdered) ¼ cup
Sugar ¼ cup
Clarified butter 3 tsp
Cardamom powder a pinch
Milk ½ cup
Grated coconut a pinch
Baking soda ¼ tsp
Baking powder ½ tsp
Method:
Mix cashew powder, almond powder, flour, baking soda, baking powder and cardamom powder. Beat clarified butter and whisk until fluffy. Add sugar and blend again. Mix the contents of the two bowls and transfer them to a greased and lined small pan. Add a tbsp of flour to grated coconut and sprinkle on top. Bake at 180 degrees C for 20 to 25 minutes and broil for less than a minute.
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