Lemons/ limes are frequently used in Indian cooking to give food their characteristic tang as in rasams, salads and other dishes. As far as I know, we use them in larger quantities generally for making pickles.
The first time I made a lemon anything with a lot of lemon, was the Lemon Meringue Pie for the Daring Bakers challenge last month. And I’m not sure I really liked the level of tartness of the lemon filling in that.
I decided to give making lemon cookies a go because I felt that a hint of lemon, without the tartness, would be nice. And I’m happy to say I was proved right. These cookies turned out crisp and full of flavour. This is how I made them.
Lemon Sandwich Cookies with White Chocolate Creme
Lemons/ limes are frequently used in Indian cooking to give food their characteristic tang as in rasams, salads and other dishes. As far as I know, we use them in larger quantities generally for making pickles.
Ingredients
- 1 1/2 cups all purpose flour
- 3/4 cup whole wheat flour
- 75 gm butter
- 1 1/4 cups sugar
- 1 egg
- 1/4 tsp salt
- 3/4 tsp baking powder
- 2 lemons large grated rind / zest from
- 1 1/2 tbsps lemon juice
White Chocolate Crxe8me:
- 1 cup chocolate grated white
- 1 1/2 tbsps lemon juice
- 3 pods cardamom powder from
Instructions
- White Chocolate Crxe8me:Melt the chocolate over hot (not boiling) water, add the lemon juice and cardamom powder and stir well. Use up the chocolate crxe8me within 20 minutes or it will start setting and lose its soft consistency.
- I made enough for about 8 sandwich cookies, so please adjust the measurements according to your requirement.
- Beat the butter and sugar, using an electric beater, till smooth and creamy. Add the egg and mix well. Add the lemon rind and juice and the food colouring and mix well. Sieve the flours, baking powder and salt together. Add this slowly and mix everything into a dough. This dough will be a bit soft. Refrigerate for about an hour.
- Take the dough out, lightly grease your palms and pinch of enough dough to shape into a round the size of a large marble. Flatten slightly into a cookie and place on a greased cookie sheet leaving some space between them (they will expand slightly on baking).
- If decorating with sugar, sprinkle on top before baking.
- Bake at 180C for 12 to 15 minutes. Cool on a rack. The cookies will be a little soft when they come out of the oven but will become crisp on cooling. If over baked the cookies will become very hard.
- I made most of my lemon cookies plain and kept some as they were and sandwiched the others with the crxe8me. I decorated a few with coloured sugar.
Notes
To make your coloured sugar at home, just add a couple of drops edible food colour, of your choice, to 1/2 a cup of granulated sugar and mix well. You can do this with a variety of colours and store this for use.
Makes 3 1/2 dozen cookies.I am sending this in to The Spice Café who is hosting this month’s JFI: Lime/ Lemon.
I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. 
You seem to be very good at baking. The cookies have that melt-in-your-mouth kind of look.
I adore citrus flavours in baking and your cookies look perfect – yum!Rosie x
The cookies look beautiful and the combination of lemon and cardamom must be heavenly.
beautifull cookies seema love that lemon flavor
Mouthwatering treats indeed they are….I am supriya from Bombay…I am looking forward to do some baking…However I am not sure what Oven I need…Can I ask what oven do you use..Thank you
These cheerful cookies remind me of my mom’s lemon biscuits, which have always been one of my favorites. I’ll have to try your recipe for sure. And, oh, the white chocolate creme looks luscious.
The cookies have come out very well. With the perfect taste and visual appeal, you have done a very nice work. Kudos to you !
Oooh, how lovely… the white chocolate bit certainly got my attention – I’m sure it goes really well with the hint of lemon in the cookies. Great pics, too!
Your cookies look delicious! And what an interesting white chocolate cream. Never seen a recipe like that before. Bookmarking it for the future 🙂
OH they just looks so delicious.Love them
One word describes the cookies you’ve made here: perfection. Just look at the first photograph, it makes you want to reach out and pick up one of the cookies. Really nice pic.Thanks for stopping by my blog and helping me to discover yours. I look forward to seeing you around.
the cookies look yummy and mouthwatering. I wish I could eat them from the pic.
Aparna, they are lovely and perfect. Viji
Lemon flavor is one of my favourits. They look divine.
Hi Aparna,Thanks so much for your comment on my blog–it is much appreciated! I’ve browsed around a bit here and have found lots to try. These cookies look fantastic; I think the combination of white chocolate and cardamaom would be lovely. And a beautiful photo, as well!Ricki
These look very professional Aparna.. Lovely indeed.
Those look so professional…Lemony flavour makes me want to try them all the more..
Tbc,I’m not all that good at baking. I haven’t posted my failures! But am learning.Rosie, Red Chillies and Sagari,I found the lemon and cardamom surprisingly nice.Supriya,Thanks for dropping by. I have an LG microwave which also functions as a grill and a convection oven.Susan,Do give them a go.Linda,Will wait to see how your biscuits turn out.Anamika, Aforkfullofspaghetti, Happy Cook, Uma, Viji, Ivy, Ricky, Laavanya and Rachel,Thanks.Cynthia,I really appreciate your comments. Thanks for coming by.
wow! that’s such a nice attempt and it looks awesome. we get white choc blocks in india??
some good lookin’ cookies there! I could eat one right now!
Nags,Yes, white chocolate is available. You should be able to get from where you usually buy your dark chocolate. Otherwise, stores selling baking supplies would stock it.
Hi ..came upon these cookies from JFI lemons..they r breathtaking..I wish I had one now..They are too good..You rock!
oooh – these look delish! Nice work!!smita
Hi aparna,Can this be done eggless?If you would substitute something in place of that egg, what would that be?
Shobana, you can use 1 tbsp of flax seed powder mixed with 3 tbsp warm water. Whisk this and stand at room temperature for 10 minutes and it will become viscous.Use enough of this mixture that will be equal in volume, to 1 egg.