Lemon Millet Cookies Recipe 435

GLAZED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
• Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

LEMON MILLET COOKIES RECIPE - (4.3/5)

Steps:

• 1. Preheat the oven to 180C (375F). Line cooking sheets with baking paper (if needed). 2. Using a hand mixer, mix the softened butter and sugars until creamy. Add the eggs, one at a time, mixing only until they're combined. 3. Add the rest of the ingredients, and stir with a spatula or spoon until everything is uniformly mixed. 4. Roll the dough into 2.5 cm (1 in) balls and line them up on the cookie sheet, with at least 2.5 cm between them. Use a fork to slightly flatten the top of each*. *If the dough is sticking to your hands, and not rolling easily in your palms - give it a rest. Cover the bowl and pop it into the fridge for 30 min. Then try again. 5. Bake in the preheated oven for about 12 min, until the cookies are nice and golden and aren't completely squishy when you touch them. Take the cookies out of the oven and let them cool on the baking sheet for about 10 min, before transferring them to a wire rack. These will keep in an airtight container for 5-7 days ... or you can freeze them!

GLUTEN-FREE LEMON MILLET BISCUITS

Steps:

• Preheat the oven to 180°C/350°F/gas 4.
• Combine the olive oil, yoghurt, juice of 1 lemon and zest of 2 lemons in a bowl. In a separate bowl, mix all the dry ingredients.
• Pour the wet ingredients into the dry and mix until you have a soft, doughy consistency. If it's too dry, add a little more yoghurt.
• Roll into 20 evenly sized balls, then place on a baking tray and press down lightly to flatten. Sprinkle with the extra millet flakes and coconut, and grate over the remaining lemon zest.
• Bake for 10 to 15 minutes, until golden. The biscuits will be soft when they come out, but will harden as they cool.

LEMON COOKIES FROM SCRATCH

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.