Crescent Lemon Cinnamon Cookies
Indulge in the delightful flavors of Crescent Lemon Cinnamon Cookies, a treat that combines the warmth of cinnamon with a zesty lemon twist. Perfect for any occasion, these cookies are sure to be a hit with family and friends.
Ingredients
- 170ml lard
- 200g butter
- 100g sugar
- 1 large egg yolk
- 10ml (2 tsp) lemon peel, finely grated
- 5ml (1 tsp) ground cinnamon
- 240g (2 cups) cake flour
- 100g icing sugar, for dusting
Directions
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Prepare the Dough:
- In a large mixing bowl, beat together the lard and butter using a wooden spoon until well combined.
- Gradually add the sugar, egg yolk, and lemon peel to the mixture, stirring until smooth.
- In a separate bowl, mix the ground cinnamon with the cake flour.
- Slowly incorporate the flour mixture into the butter mixture using your hands, until you have a smooth, manageable dough.
- Shape the Cookies:
- On a lightly floured surface, roll the dough into a thick sausage shape. Cut the sausage into discs.
- Roll each disc into a sausage shape and then curve it into a crescent (half-moon) shape.
- Place the shaped cookies on a baking tray lined with baking paper.
- Bake: Bake the cookies in the preheated oven for about 8 – 10 minutes, or until golden brown.
- Dust with Icing Sugar:
- Once baked, gently place the cookies in a bowl of icing sugar. Coat each cookie generously with the sugar.
- Arrange the sugar-coated cookies on a serving dish.
Recipe Details
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Calories per Serving: 300 kcal
- Servings: Makes approximately 20 cookies
These Crescent Lemon Cinnamon Cookies are not only delicious but also beautifully simple to make. Enjoy their crisp texture and the lovely blend of lemon and cinnamon flavors. Perfect for a sweet treat or a charming addition to any dessert table!
Crescent Lemon Cinnamon Cookies
- Total Time: 25 minutes
- Yield: 20 1x
Ingredients
170ml lard
200g butter
100g sugar
1 large egg yolk
10ml (2 tsp) lemon peel, finely grated
5ml (1 tsp) ground cinnamon
240g (2 cups) cake flour
100g icing sugar, for dusting
Instructions
Preheat the oven to 180°C.
In a large mixing bowl, beat together the lard and butter with a wooden spoon.
Slowly add the sugar, egg yolk and lemon peel, and set aside.
In a separate bowl, combine the cinnamon and flour, and gradually work into the butter mixture with your hands to make a smooth, manageable dough.
On a lightly floured work surface, roll the dough into a thick sausage and cut into discs.
Roll each disc into a sausage and curve into a half-moon shape. Place on a baking tray lined with baking paper, and bake until golden, about 8 – 10 minutes.
Place the icing sugar in a large mixing bowl. Once the cookies are baked, very gently place them in the icing sugar. Cover abundantly with the sugar and arrange on a serving dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 300 kcal