Many cookies call for just citrus zest, but these soft gems use a lot of juice, too, so they've got the same tart kick as lemon bars. They're a perfect match for hot tea. The recipe comes from the Birchwood Cafe Cookbook (University of MInnesota Press, $29.95).

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Ingredients

Directions

  • Preheat oven to 375°. Line two baking sheets with parchment paper or silicone baking mats or lightly grease them.

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  • In a mixing bowl, cream the butter with an electric mixer, then beat in the brown sugar, 1/4 cup granulated sugar, vanilla, lemon zest and lemon juice. Beat in the egg.

  • In a separate bowl, stir together the flour, baking powder and a pinch of salt.

  • Beat the dry ingredients into the butter mixture to make a soft dough. Stir in the hazelnuts. Using a #40 (1 1/2 tablespoon) scoop, drop rounded scoops of batter onto the prepared baking sheets (or roll dough into 1 1/2-inch balls). Top them with a pinch of sea salt and a generous sprinkle of granulated sugar. Bake until the edges are lightly browned, 8 to 10 minutes.

  • Let cookies cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely. Store in a covered container at room temperature for up to 3 days or freeze for up to 3 months.

*To Toast Hazelnuts:

Preheat oven to 350°. Spread hazelnuts on a baking sheet. Bake until skins turn dark brown and begin to crack and flake, about 10 minutes. Transfer warm nuts to a clean kitchen towel, gather up the corners and gently rub the hazelnuts against each other to remove the skins (not all of the skins will come off).

Nutrition Facts

114 calories; 5 g total fat; 18 mg cholesterol; 149 mg sodium. 16 g carbohydrates; 2 g protein;

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