Everything except adding the blueberries and shaping the cookies into balls is done in a food processor. You prolly want a sturdy food processor though, my last puny one died in horror at the thought of having to make a whole lemon tart.
Why egg whites? Because we had some left over and I wanted to get rid of them.
Why brown sugar? To make up for the lack of egg yolk.
Why not just cream the cookies? I was curious to see whether this 'reverse creaming' method works for cookies too. It works great for scones, cupcackles, and pie crusts after all. And also because washing the food processor is less work than beating in flour or folding it in with a spoon, and for me, the lazier a recipe, the better. Plus, this requires no planning (no leaving the butter out), and no guess-nuking to soften the butter. Lastly, I hate creaming butter, the sugar always tries to escape, and I get bored standing there with the hand mixer...
Chewy inside, crispy outside lemon cookie!
400g cake flour
100g salted butter (room temp)
150g white sugar
50g dark brown sugar
60g egg white
Zest from 1 lemon
Juice from half a lemon (50ml~)
Some dried blueberries (fresh ones will leak horribly)
Vanilla essence
- Throw butter, sugars, cake flour into food processor
- Pulse until breadcrumby
- Add lemon zest
- Pulse some more
- Add vanilla essence and lemon juice to whirring food processor
- Pulse until dough looks right - sort of like plasticine
- Mix in blueberries
- Plop in fridge for about an hour
- Preheat oven to 150-60C
- Make (large) truffle-sized balls, try to get at least one blueberry per cookie
- Plop balls about 2 inches apart on cookie sheet
- Bake for 20~ minutes, until edges are slightly brown