230 g butter or 16 T) (room temp)
250 g granulated sugar
zest of 1.5 lemons
1 teaspoon vanilla extract
pinch of salt
2 eggs (room temp)
1 cup lemon-flavored quark (room temp)
560 g AP flour
1 teaspoon baking soda
1 teaspoon baking powder
3 cups powdered sugar
3 tablespoon powdered egg whites or meringue powder
3 teaspoon milk
juice of 1 lemon
Creaming the Wet Ingredients:
Preheat the oven to 375 F (350 F if convection)
Cream together the butter, sugar, vanilla extract, lemon zest, and salt in a mixing bowl with the paddle attachment for about 3-4 minutes on medium speed.
Scrape the sides of the bowl, add the eggs one at a time to the mixing bowl, making sure that each one is fully incorporated before adding the next.
Adding in the Dry Ingredients + Quark:
In a separate bowl, whisk together the dry ingredients.
Add in the dry ingredient mix and the quark alternating between the two. So, start with approx. 1/4 of the flour mixture and mix until just combined. Then add 1/3 of the quark and mix again. Continue this process until you have used up all of the dry mixture and the quark – make sure to scrape down the bowl and paddle frequently. Start and end with the dry mixture and there should be a total of 3 additions of quark.
Scooping and Baking:
Scoop the dough using a muffin scoop or a 1/4 cup cookie scoop.
Place onto the baking lined baking sheet, make sure to give them quite a bit of space. I usually fit about 5 or 6 on a half size baking sheet.
Gently flatten the cookies until they are between 1/4″ and 1/2″ thick. I find it can be helpful to dip my fingers in water to prevent the dough from sticking. Then, with damp fingers, smooth out the edges of each cookie. This helps to prevent the “texture” from browning too quickly.
Bake the cookies for 11 to 12 min. If not convection, rotate the cookies after about 8 min to make sure they brown evenly. These cookies should stay relatively pale in color.
Allow the cookies to cool on the baking sheet for 5 min, then transfer the cookies to cooling racks and allow them to cool completely.
After the cookies have cooled fully (about 15-20 min). They are ready to be iced!
Whisk together the powdered sugar, meringue powder, and milk. Then slowly add in the lemon juice (you might not need it all). This icing should be relatively thick as you don’t want it running off the edges of the cookies.
Using a spoon, spread a heaping tablespoon of icing onto the BOTTOM/ FLAT SIDE of each cookie. Place each cookie icing side up on a cooling rack and allow the icing to set and harden.
Recipe and image by Audrey of Red Currant Bakery