I love the bright taste of lemon in desserts, so today I’m sharing two cookie recipes featuring lemon.  The first, Lemon Egg Biscuits, is a recipe my mom gave me; it’s less sweet than a traditional cookie and I love to include it in cookie arrangements for those who don’t like chocolate and want something “plainer”.  Lemon Poppy Biscotti is a newer recipe I had found online when looking for something a little different to try; now it’s one of my favorites.

Lemon Egg Biscuits

3/4 cup sugar

3 eggs

3/4 cup oil (I actually used olive oil)

6 tbsp milk

6 tbsp water

2 tsp lemon extract

3 tbsp baking powder

a pinch of baking soda

4 1/2 cups of flour

Preheat oven to 450 degrees.  In a large mixing bowl, add the eggs and fluff well with a hand mixer.

Fluff eggs well in large mixing bowl

Add the sugar, oil, milk, water, lemon extract, baking powder and baking soda and mix well.

Add the rest of the ingredients, except flour
Mix well

Add flour very gradually.  I add in one cup at a time, beating well after each addition.  (A little tip, from my own experience: keep track of the cups of flour you are adding in.  I have gotten distracted before by the kids and forgotten how many cups of flour I had already added (was that 2 cups…or 3?))   As you continue to add the flour, the dough will become thick and sticky; if your mixer can’t handle it, switch to mixing it by hand using a wooden spoon.

Add flour, one cup at a time
Use a handmixer to combine or...
combine the dough using a wooden spoon

Using a 1/2 tbsp measuring spoon, scoop out some dough and roll it in your hands to make a ball.  Place on a baking sheet lined with parchment paper.  Bake for about 12-15 minutes, until the bottom of the biscuit is browned.

Baked biscuits

You can frost these cookies with a powdered sugar icing (Combine 2 cups of powdered sugar and 3 tbsp of milk. I also add a 1/2 tsp of lemon extract.  Frost the biscuits and then I top with sprinkles)

Lemon Poppy Biscotti
1/3 cup unsalted butter
2/3 cup sugar
zest of 1 lemon
1 tbsp of poppy seeds
1 tsp baking powder
1/2 tsp baking soda
1 tsp lemon extract
2 eggs
2 1/2 cups all purpose flour
Preheat oven to 375 degrees.  In a large mixing bowl, beat butter and sugar with a mixer until light and fluffy.
Mix butter and sugar
Add lemon zest, poppy seeds, lemon extract, baking powder and baking soda and mix until combined.
Add lemon zest, poppy seeds, lemon extract, baking powder and baking soda
Mix to combine
Add the eggs and mix well.
Add eggs and mix
Add flour and combine thoroughly.  Take dough out of bowl, onto floured surface and shape into a ball.
Divide dough in half and shape into two rolls.
Divide dough in half
Shape into rolls and place on baking sheet lined with parchment paper
Place rolls on baking sheet lined with parchment paper, flattening each roll slightly.
Flatten slightly
Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.  Cool on a wire rack for 30 minutes.
Baked biscotti
Then, using a serrated knife, cut each roll crosswise into slices.  Arrange the slices on the cooled cookie sheet.  Lower the oven temp to 325 degrees and bake for about 8 minutes on one side.  Then turn the slices and cook for about 5 minutes.   Remove the biscotti from the baking sheet and allow them to cool on a wire rack.
Cut the rolls with a serrated knife
Cook the biscotti on each side until crisp and light brown

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