Citrus season is here again. The credit for this recipe goes to Yael Gerti, an Israeli ‘foodie’ with many user-friendly and delicious recipes. Personally, I love the combination of lemon, butter and pine nuts, in sweet and in savory dishes (Try it with rice and/or chicken).
150 gr. cold butter. cut into cubes
100 gr. powdered sugar
grated peel of one large lemon
2 tbs. lemon juice
1 egg yolk
1 1/2 cups (210 gr.) white flour (I add 1/2 tsp Baking Powder)
1/4 cup (25 gr.) pine nuts.
Heat oven to 170° centigrade, gas mark 5 (medium heat).
Beat together (in food processor or mixer) butter, sugar, lemon peel and lemon juice.
When smooth, beat in egg yolk.
Add and mix in flour (and BP if you are using it).
cover in cling-wrap and put in refrigerator for about 20 mins.
Prepare small balls of dough, press lightly onto baking sheet. sprinkle pine nuts onto cookies and press in gently.
Bake for appr. 15-20 minutes till slightly brown around edges.
I recommend preparing a double batch – they seem to vanish very quickly; and by the way, you can try them with orange instead of lemon – it also works very well.