Curd Lemon Cookies

Continuing the theme of simple and quick baking, I would like to propose a recipe for cottage cheese cookies, which turn out to be soft, aromatic and tasty. It doesn't take much effort and skill from you, everything is extremely simple. The dough can be kneaded either by hand or with the help of our irreplaceable assistant ...

Curd biscuits with lemon and sugar icing recipe with photo

With the help of our modern assistant Blender, we will knead the dough: put cottage cheese, cane sugar and egg yolk in a container. If your cottage cheese turns out to be softer, then the amount of flour will need to be increased slightly, otherwise the mass will turn out to be liquid.

Melt the butter and add it to the blender, while the temperature of the butter should be about room temperature, but in no case hot. Put a spoonful of liquid honey and some vanilla powder.

Turn on the machine, first scroll at a slow speed and gradually add, knead until smooth. Mix the flour with the baking powder, without ceasing to rotate the blender at low speed, gradually add the flour and knead to a homogeneous dough.

Next, put the dough on a work table, sprinkle lemon zest on the surface and knead it thoroughly, kneading it with your hands, so that the zest is distributed throughout the dough. Then roll into a sausage and divide the dough into 16 equal parts. Form the pieces into balls and place on a baking sheet.

Turn on the oven, preheat to 180 degrees and place the product in the cabinet. Bake for 15 minutes, until lightly browned.

To prepare the glaze, you need to combine 2 tbsp in a small deep bowl. tablespoons of powdered sugar with 1/3 tbsp. spoons with water. The glaze should be thick, but fluid, as shown in the photo.

Roll a cornet from a sheet of parchment, cut off the tip, fill with icing and apply random patterns to the surface of the cooled cookie.

Be sure to wait a while for the glaze to dry, and then you can consume them and enjoy the taste. Delicate curd biscuits are an amazing dessert with a lemon aftertaste.