Love is everywhere
So much peace fills up the air
Ramadan month of the Quran I feel it inside of me, strengthening my Iman
But how I wish you’d be here with me all year around…
The lyrics above are from a favorite song of mine about Ramadan and this is how I exactly feel.
Two days to Eid. Noooooooo…. I am not ready. So not ready. *inserts crying emoticon*
On the brighter side of things, I am done with baking. It is surreal that I had three trolleys of baking ingredients two weeks ago, strategically parked in the corner of the kitchenette. I should have taken a picture of my baking ingredients that I purchased back then but I refused to be judged based on the sticks of butter I had in the fridge. So what if I had 70×250 grams of butter in the fridge?
We are currently at 27th of Ramadan here and I know that a lot of us would be running around the house, juggling between cooking for Iftar/suhoor, baking goodies for Eid and cleaning up the house to usher in Eid and it’s guests! I am glad that there are six of us in the house now as my 3rd brother and his wife are currently living with us. Two extra hands are really helpful in times like this. My sister-in-law has been keeping me company as I bake till the late hours. Yesterday, we baked some Delicious Lemon Cookies and we really enjoyed these.
If you’re a lover of lemon and buttery cookies, you will find yourself stuffing yourself silly with these lovely cookies. They are best chewy but if you prefer your cookies crunchy, you can bake these for an extra seven minutes or so. These cookies would be making it’s appearance on our coffee table, this eid. You should make these for you guests too!
Go and bake these NOW.
It is really easy peasy. Pinky promise
- 125g butter
- ¾ cup granulated sugar
- ½ teaspoons vanilla extract
- 1 whole Egg
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoons salt
- ¼ teaspoons baking powder
- ⅛ teaspoons baking soda
- 1½ cup plain flour
- ½ cup powdered sugar
- Preheat oven to 170 degrees Celsius
- In a large bowl, cream butter and sugar together until light and fluffy.
- Whip in vanilla, egg, lemon zest and juice.
- Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.
- Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar.
- Place on baking sheet and repeat with remaining dough.
- Bake for 10-15 minutes or until bottoms begin to barely brown.
- Remove from oven and cool cookies for a few minutes before transferring to cooling rack.
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