These thin and crunchy cookies are perfect for a summer day: their fresh lemony flavor goes great with cold iced tea or lemonade, and with ice cream or sorbet.
In addition to all that, the cookies are very easy to assemble, require short baking time and can keep in the freezer for up to a month.
So it’s definitely worth it to prepare the whole amount and bake as many as you need whenever you feel like it.
Makes: about 90 thin cookies
Prep time: 15 minutes
Chilling time: 1 hour
Baking time: 12-14 minutes
1 stick (115 grams) butter, soft
1 ½ cups sugar
2 XL egg yolks
2 Tbs lemon zest
3 Tbs fresh lemon juice
1 cup flour
½ cup coarse cornmeal
½ cup poppy seeds
½ tsp cardamom powder
½ tsp baking powder
1. In a mixer bowl, combine the butter, sugar, egg yolks and lemon zest. Mix well, on medium speed.
2. Scrape the sided of the bowl and add the lemon juice, flour, cornmeal, poppy seeds, cardamom, baking powder and salt. Mix on medium-low speed, scraping the sides of the bowl occasionally.
3. Take out of the mixer bowl and knead a bit by hand, and form the dough into a ball. Cut the dough into 4 equal portions.
4. On a work space, roll one portion of the dough into a log about 12” (30 cm) long. Wrap in wax paper. Repeat with the rest of the dough. Place in the freezer for 1 hour and up to 1 month.
5. To bake: preheat the oven to 350F (175C). Line a cookie sheet with baking paper. Take one log from the freezer and slice, with a heavy knife, into 0.8” (2 cm) thick slices. You should get about 24 slices from each log.
6. Place the slices on the cookie pan, leaving enough space for the cookies to expand. Bake for 12-14 minutes. The cookies will seem pale on top, so it’s best to lift one gently with a spatula and check if the bottom is golden-brown.
7. Transfer to a rack to cool completely. The cookies will harden as they cool. Keep in an airtight container for up to a week.