Full-bodied with a delicate dill taste, quick and simple, warm and pleasant. Delicious when paired with polenta, pasta, mashed potatoes, rice, or other grains.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 16 |
| Yield: | 16 cookies |
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder (Optional)
- 1 ¼ cups butter
- ¾ cup white sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon milk (Optional)
Instructions
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch tart tin, or a 9-inch pie pan. Whisk together the flour and baking powder; set aside.
- Beat the butter, sugar, lemon zest, and vanilla extract with an electric mixer in a large bowl until smooth. Mix in the flour mixture until the dough forms ball. Press the dough into the prepared tin, and brush with the milk.
- Bake in the preheated oven until golden brown and still somewhat soft at the center, about 35 minutes. Cool in the pan for 10 minutes, then remove, and cut into 16 wedges. Cool completely on a wire rack.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 9 g |
| Sodium | 134 mg |
| Sugars | 10 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Just what I was looking for, not too sweet, not too complicated, but so delicious! I added cinnamon to the dough and topped it with a circle of whole almonds on top. Perfect! Thank you!
The house likes it eat ice cream or drink milkshake with it.
I like the subtle lemon flavor.
This recipe is almost failproof. You’ll get a nice moist buttery boterkoek that is absolutely not sandy!