Kinda crisp from the outside and inside soft as a cloud.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, using a hand mixer, beat the butter and cream cheese with the sugar for about 2 minutes, until light and fluffy. Add in the eggs, lemon zest, lemon juice, vanilla, and food coloring.
Slowly add the dry ingredients, until just combined. Cover bowl with cling film and refrigerate for at least 2 hours, until firm.
Preheat oven to 160 °C and prepare a baking sheet with parchment paper. Roll dough into 5 cm balls, then roll in powdered sugar. Let sit for 2 minutes until the sugar is absorbed, then reroll in the powdered sugar (do not shake off excess).
Place the balls about 5 cm apart on the prepared baking sheet and bake for about 18-20 minutes, until the cookies crackle and are set but still slightly soft in the center,
Transfer to a cooling rack and let cool completely.
Preparing In The Kitchen
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, using a hand mixer, beat the butter and cream cheese with the sugar for about 2 minutes, until light and fluffy. Add in the eggs, lemon zest, lemon juice, vanilla, and food coloring.
Slowly add the dry ingredients, until just combined. Cover bowl with cling film and refrigerate for at least 2 hours, until firm.
Preheat oven to 160 °C and prepare a baking sheet with parchment paper. Roll dough into 5 cm balls, then roll in powdered sugar. Let sit for 2 minutes until the sugar is absorbed, then reroll in the powdered sugar (do not shake off excess).
Place the balls about 5 cm apart on the prepared baking sheet and bake for about 18-20 minutes, until the cookies crackle and are set but still slightly soft in the center,
Transfer to a cooling rack and let cool completely.
