Cookie of the Month: March 2024
“My daughter isn’t a fan of rich chocolate desserts, but she loves anything lemon, and these cookies are one of her favorites, which means I can usually enlist her help in the kitchen when I make them.” - Todd Jackson
Lemon Cookie
Todd Jackson, Executive Chef at The Country Club at Wakefield Plantation
Ingredients:
12 1/2 ounces unsalted butter
10 1/2 ounces 10x sugar
12 ounces of egg yolks
2 tablespoons grated lemon zest
1 1/2 pounds of all-purpose flour
Directions:
Place the butter and sugar in an electric mixer. Using the paddle attachment on medium speed, cream together until light and smooth.
Add the egg yolks slowly on low speed, fully incorporating and scraping down the sides of the bowl after each egg. Blend in the lemon zest.
Add the flour, mixing just to incorporate.
Using a plain tip, pipe out cookies from a pastry bag onto parchment-lined sheet pans.
Bake in a 400-degree oven until lightly brown. 8 to 10 minutes.
Let cookies cool, dust with powdered sugar, and serve. Yields 5 dozen cookies.