Good morning! Did you enjoy your weekend? Mine was relaxing, walks to the beach, time with my fur kids, and a little baking. I missed being with my mom but I know that she had a great time with my sisters.
I love cookies, especially sugar cookies and recently made these Cuban Sugar cookies, sometimes called sand cookies, because they are light and crumbly. These tasty treats are not too sweet and have a hint of lemon or lime depending upon your preference and are delicious with a cup of tea or coffee.
Cuban Sugar Cookies
2 1/3 cups all-purpose white flour
1 1/2 teaspoon lime or lemon zest
1/2 tsp. salt
1 cup white, granulated sugar + extra for topping
1 cup shortening, butter, solid coconut oil, your preference
1 large egg, divided into yolk, whites
Whisk together the flour, salt and lemon or lime zest. Set aside. In a stand mixer, beat together the sugar and the shortening until light and fluffy. Then add the flour a little at a time. Beat until incorporated. Then use your hand to bring the dough together into a ball, knead until smooth.
Then on a piece of parchment paper, work with the dough until you form a 2″ diameter log. Wrap the log in parchment paper and chill for no less than an hour. If chilling for longer or overnight than wrap in plastic wrap.
When ready to bake, preheat the oven to 300. Then line baking sheet with parchment paper. Slice the log into 1/2″ slices and place on paper. Whisk the egg white with a fork and then brush onto the top of the cookies, sprinkle with sugar. Bake for 25-30 minutes. Check the cookie at 25 minutes, it should be light colored but a slight browning at the edges.
Remove from oven, let cool and enjoy.
Have a great day!