As you know, I’m always on the lookout for lemon desserts. So imagine how my interest piqued when I found a cookie recipe from food guru Denise Vivaldo, using lemon…. and cumin. How unusual, I thought. I love the warmth and subtle background that cumin gives to savoury recipes – and I imagined how wonderfully tasty the cookies would be. Naturally, this recipe got added to my to-make file, which is literally and bountifully bursting at the seams.
A stand mixer is great to use, which of course leaves you hands free for the zesting, juicing and other prep. Otherwise use your hand mixer.
Since all ingredients should be at room temp, and eggs are easier separated when cold – separate them when you first remove them from the fridge. Be sure to save the whites in a small (non-plastic) container, in the fridge of course. Even if you won’t use them for baking, you could always add them to a frittata or scrambled eggs.
Use whatever type grater you have to finely zest the lemons and be sure to zest them before trying to juice them. Two of the handiest kitchen tools you could have come into use here, and if you don’t have them, I highly recommend getting them. See pics below~
Since the dough will indeed come out very soft, I recommend making it well ahead, even the day before. It will keep well wrapped for at least a few days, so you could always bake off what you want, having warm cookies daily – to spoil your loved ones and yourself!
PS When ‘rolling’ the dough, don’t worry if it doesn’t come out in a perfectly round cylinder.. it’ll simply add more character to the homemade goodness~