- 1/2 cup (1 stick room temperature) Butter unsalted
- 1-1/2 cups (297 g) Sugar white
- 3 TBSP Lemon juice
- 2 packed TBSP Lemon zest
- 1 tsp Honey
- 2 Eggs
- 8 oz Mascarpone
- 2-1/2 cups (300 g) All purpose flour
- 1 tsp Baking powder
- 1/2 tsp Kosher Salt
- 1/2 cup Candied diced lemon peel
I love lemons. They can be used all year long and brightens all kinds of food. They make me happy not only because of the color but the taste. Lemons are so versatile in how you can use all the parts of a lemon. For instance, you can use the skin in two different ways. You can zest the outside, or you can take the lemon peel and have them candied. Of course, one of the most popular ways is squeezing the juice out of these pretty yellow wonders. I found a site with a pretty complete breakdown of all the lemon parts and how to get the most out of a lemon, Natasha’s Kitchen.
I used lemon zest, juice, and I purchased diced lemon peel for this week’s recipe. Also, adding a little honey helps to sweeten the mascarpone cheese that I added for softness. The lemon peel adds texture to the cookie. I really didn’t want any nuts in this cookie, but you could certainly add some if you like.
I hope you enjoy this cookie as much as I do!
Things I use:
Using a stand or handheld mixer, add the sugar and room temperature butter to the mixer bowl and blend for 2 to 3 minutes. Add the honey, lemon zest, lemon juice, and mix for a minute. I crack one of the eggs into it in a small bowl to make sure I do not get any eggshells with the egg. Adding one egg at a time, incorporating it into the cookie batter before adding the 2nd egg. Add the mascarpone and blend thoroughly. It only takes about a minute. Stop the mixer and scrape down the sides and across the bottom before adding the diced lemon peel. Turn the mixer to medium-low for another 30 seconds. Take the mixer bowl off the stand and fold the flour mixture into the wet cookie batter. Make sure all the flour is incorporated before loosely covering and refrigerating for 2 hours.
Preheat oven to 350° and line 2 cookie sheet pans with parchment paper. Using a medium cookie scoop, I scoop 12 mounds onto a pan. Bake for 12-14 minutes (start checking after 12). If the tops still look shiny, they are not quite done yet. After taking the cookies out of the oven, I leave them on the pan for about a minute before moving them to a cooling rack.