When I decided to experiment with flavours of kniepertjes, I first thought of chocolate—of course, who doesn’t? Then I immediately thought of lemon. I had a hard time deciding which to start experimenting with, so I did both. Perhaps not that wise, because it could lead to the flop of two recipes, but I was confident that the changes I wanted to make wouldn’t ruin the integrity of the recipe. And they both turned out pretty well first time out of the gate.
For the lemon version, I added lemon juice and I would have added some lemon zest if I had it in the house. It would just up the lemon flavour a little more. Since these worked, who know where I might go next. My friend (also of Dutch heritage) requested strawberry so we could make Neapolitan ones. I am guessing with the thicker dough, it’s possible to press three flavours in one cookie. I will keep you posted.
½ cup butter
½ cup white sugar
2 ½ tbsp lemon juice
½ tsp vanilla
1 tsp lemon zest
1 ½ cup flour
- Cream butter and sugars.
- Beat in egg, vanilla, and lemon juice (and zest if using).
- Sift together flour then stir into butter mixture.
- Leave in in fridge for 1-2 hours.
- Roll into small balls and press in iron until lightly golden colour.
- Shape immediately into cone, bowl, roll, or lay flat.
- Let cool completely before storing.
Makes approximately 18 cookies.