Crunchy lemon cookies
¾ cup butter, softened
¼ cup cream cheese, softened
1 cup granulated sugar
⅛ teaspoon sea salt
1 large egg at room temperature
1 large egg yolk at room temperature
3 tablespoons lemon juice
2 tablespoons lemon zest
4 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
2 lemon Petit Pots
Preparation: 15 mins.
Cook: 15 mins.
Serves: 12 cookies.
In a large bowl, combine butter, cream cheese, sugar, and salt. Beat with an electric mixer for about 5 minutes until creamy.
Add the whole egg, egg yolk, lemon juice, half a jar of lemon Petit Pot, and zest and beat until fluffy.
Sift flour, baking powder, and baking soda right into the same bowl and combine until fully mixed.
Portion the dough into balls for 12 large cookies.
Spread powdered sugar onto a plate and roll the cookie balls in the powdered sugar and place onto a parchment lined baking sheet.
Press an indent onto the top of each cookie ball with the back of a measuring spoon.
Pop the baking sheet into the freezer to chill while you preheat the oven to 355°F.
Right before baking, cover the cookie balls with powdered sugar again to get a thick layer on.
Bake for 12-15 minutes. The cookies will be puffed and barely golden when done.
Once baked, press a tablespoon into the top of each cookie to make more space for some lemon Petit Pot.
Once cooled, fill the middles with heaping tablespoons of lemon Petit Pot and serve.