Chocolate crinkle cookies are at the top of our Passover baking rotation, but I was in the mood for something fresh and light for a change.
Yield: approximately 20 cookies
Mix the dry ingredients in a bowl and set aside.
Using an electric mixer, cream the sugar and margarine together. Add the egg, lemon zest (if using), lemon juice, and vanilla, and whisk until creamy.
Lower the mixer speed, and slowly add the dry ingredients to the mixer in three stages, mixing slowly just until a dough is formed.
Refrigerate the dough for two hours.
Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Using a small scoop, form one-inch balls of dough.
Roll the balls in confectioner’s sugar, and place on the prepared baking sheet, spaced apart.
Bake at 325 degrees Fahrenheit for 18 to 20 minutes, until the sides of the cookies start to look dry. Allow to cool on the baking sheet.
Styling: Milky Goldberger
Photography: Brocha Geller