Lemon Meltaway Cookies

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lemon

Who said we only eat salad? Lemon Meltaway Cookies are almost naturally vegan – just use margarine instead of butter!

Ingredients
160 gr margarine
125 gr vanilla powdered sugar
2 lemons (zest and 2 tbsp juice)
1 pinch of salt
260 gr plain white flour
20 gr potato flour or cornstarch

The dough should be prepared the day before baking:

Let the margarine soften at room temperature and cut in chunks. Put it in a bowl. Using a fork or a spoon (don’t use your hands!) combine it with sugar and lemon zest and blend until smooth. Add salt and lemon juice. Sift together flour and cornstarch and mix them with the other ingredients. Work quickly as to not overheat the dough.
Lay some baking foil on the kitchen table (well, assuming you’re working in the kitchen), roll the dough over it and shape into a log (about 3-5 cm in diameter). Wrap the log with foil, place on a tray and let it rest in the fridge overnight (I guess just putting it in the freezer for a couple of hours would work as well, but I haven’t tested it).

The following day, pre-heat the oven to 180°. Cut the log into 1 cm-thin slices and place them on a baking sheet. Bake for 12 minutes.

The cookies will be very soft while they’re still warm – just let them cool and they will reach the right consistency. Serve them with tea while winter’s still here!

(Thanks to my dear friend Siladeth for the mouth-watering photo).


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