These shortbread-like cookies are very easy to make and completely delicious! The recipe is from one of my newest cookbooks, La Cocina de Mama by Penelope Casas, which I only just picked up a few weeks ago and hadn’t had a chance to cook from yet. When I needed a cookie recipe on Sunday and found this one in the book I knew it was going to turn out amazing just from the description!
What makes these so good is the slightly-unusual combination of cinnamon and lemon. The texture is similar to shortbread and the cookies crumble nicely when you bite into them. I liked the twist of washing them with egg white and sprinkling sugar on top before baking and will have to try that on other cookie recipes in the future!
The original recipe in the book calls for using lard but I substituted butter (mostly because I didn’t have lard!). Since I was using unsalted butter I also added salt, but I didn’t add enough so I’ve upped the amount in the recipe here. I am definitely curious to find out how these taste with lard and may just have to get my hands on some good-quality lard sooner rather than later . . .
Cinnamon and Lemon Scented Cookies
Adapted from “Ruperto’s Cinnamon- and Lemon-Scented Cookies” from La Cocina de Mama
- 8 oz unsalted butter, softened
- 1/2 cup sugar, plus more for sprinkling
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly grated lemon zest
- 1/2 tsp kosher salt (or 1/4 tsp regular table salt)
- 1 large egg, separated
- 1 1/2 tsp beaten large egg
- 2 cups unbleached all-purpose flour
Preheat oven to 425 degrees. Line cookie sheet with parchment paper. In mixer, beat the butter and sugar until fluffy. Stir in sugar, cinnamon, zest, salt, egg yolk, beaten egg, and flour. Do not over mix.
Using a tablespoon measuring spoon, scoop out cookies and place them about 1″ apart on cookie sheet. Brush tops of cookies with egg white (beat slightly with fork if it needs to be runnier), then sprinkle with sugar. Bake until browned around the edges, about 13 minutes. Transfer to cooling rack to cool.
These cookies store surprisingly well in a sealed container!
