a traditional lemon cake recipe. Typically, it consists of three to six layers of white cake, sandwiched with a cooked lemon filling, and frosted with Seven Minute Frosting.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 30 |
| Yield: | 30 cookies |
Ingredients
- 1 cup packed brown sugar
- ½ cup unsalted butter, at room temperature
- 2 tablespoons white sugar
- 4 tablespoons shiro miso (white fermented soybean paste)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1 teaspoon sea salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup dark chocolate chips
- ½ cup chopped walnuts
Instructions
- Cream brown sugar, butter, and white sugar together in a stand mixer until light and fluffy, about 2 minutes. Add miso and mix for 30 seconds; scrape down the sides of the bowl. Add egg and vanilla extract; mix for 30 seconds. Add egg yolk and lemon juice; mix until all ingredients are incorporated, scraping down the sides of the bowl as necessary, about 2 minutes.
- Mix flour, salt, baking powder, and baking soda together in a separate bowl. Add 1 cup flour mixture at a time to the wet ingredients, mixing for 30 to 45 seconds after each addition. Stir in chocolate chips and walnuts. Turn dough out onto a large sheet of parchment paper. Pull up the sides of the parchment paper and squeeze the batter together into a log. Wrap parchment paper around the log and place in the freezer for 1 hour.
- About 15 minutes before baking the cookies, preheat the oven to 350 degrees F (182 degrees C). Line a baking sheet with parchment paper or a silicone pad.
- Remove cookie dough from the freezer and cut or slice the log into 2 tablespoon-sized pieces. Shape each piece into a round ball and press flat with the palms of your hands to form a somewhat-thick disk, and place 2 inches apart on the prepared baking sheet.
- Bake in batches in the preheated oven until edges are golden brown, 12 to 14 minutes. Remove pan from the oven and allow to sit for 3 minutes before removing cookies to a wire rack to cool completely.
Nutrition Facts
| Calories | 137 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 180 mg |
| Sugars | 10 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |