A Love For All Things Lemon | The Jewish Week | Food & Wine

A Love For All Things Lemon

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A Love For All Things Lemon

Ring in 2015 with a bright burst of citrus.

In the wintertime, things can start to feel a little dull and colorless. Especially when the temperature dips - they're talking about snow in Jerusalem! - it can start to feel oppressive. So little pops of flavor, like in these bright, citrusy lemon cookies, are a welcome touch. I love all things lemon and this tender, chewy cookie is delicious. 

It calls for shortening, which I understand some people might not like using, though it does produce a different texture to using butter or margarine. And today the shortening you buy is available trans-fat free. If you still don't want to use it, you can sub in butter or margarine. 

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

Servings & Times
  • Makes about 2 dozen cookies
Active Time:
  • 15 min
Total Time:
  • 30 min

1/2 cup shortening

1 cup (200g) brown sugar

1 egg

1 tablespoon lemon zest

1 1/2 cups (190g) flour

1/2 teaspoon baking soda

1/4 teaspoon ground ginger

1/4 teaspoon kosher salt

Demerera sugar, for rolling

  1. Cream the shortening and brown sugar together. Add in the egg and lemon zest, mixing well. Stir in the flour, baking soda, cream of tartar, ginger and salt until evenly mixed.
  2. Roll tablespoons of dough in to balls, and roll them in the sugar. Place them on a parchment paper-lined baking sheet about an inch apart from each other. Bake the cookies at 350 F for 10 to 12 minutes. Let cool on the pan for five minutes and then remove to a baking rack to cool completely.