Raspberry Zitronen Ringe
Lemon Cornmeal cookies with lemon glaze and freeze dried raspberries - an updated take on the classic German Zitronen Ringe.
Servings: 16 sandwich cookies
Calories: 207kcal
Equipment
- round cookie cutter
Ingredients
Cookie Ingredients
- 150 grams ap flour
- 1 teaspoon baking powder
- 80 grams yellow cornmeal
- 100 grams butter melted
- 100 grams granulated sugar
- 1 egg
- 1 egg yolk
- 2 lemons zested
For Decorating *Double this if not sandwiching
- 180 grams powdered sugar
- 1 juice of a lemon
- 8 grams freeze dried raspberries
For Sandwiching
- 6 oz raspberry jam
Instructions
Making the cookies
- Whisk together the flour, baking powder and cornmeal in a small bowl
- In a large microwave safe bowl, melt the butter. Then whisk in the granulated sugar, followed by the egg, egg yolks and lemon zest.
- Pour the dry ingredient mixture into the wet ingredients and use a mixer to combine.
- Wrap the dough tightly in plastic wrap and flatten into a round about 1" thick and place in the fridge to chill for at least 1 hour.
- Preheat the oven to 350 F.
- Line two baking sheets with parchment paper or silicone baking mats.
- After the dough has chilled, roll it out gently on a floured surface until about 1/4" thick.
- Cut out the cookies with a 2 1/4" (can be a little smaller or larger) round cutter and cut out the centers with a smaller round cutter - about 1/2". If you want to make sandwich cookies, only cut the centers out of half of the cookies.
- Transfer the cookies to a lined baking sheet and bake for 10 min, rotate after 7 min to brown evenly.
- After the cookies are finished baking, remove from the oven and place on a cooling rack. Leave the cookies on the baking sheet for 5 minutes, then transfer to a different cooling rack and leave them to cool completely.
Finishing Touches
- Add the powdered sugar into a medium bowl, then slowly pour in the juice of one lemon and whisk to combine.
- Getting the consistency of this glaze is important, it should retain the lines of the whisk for a few seconds. This way it will stay on the cookies and not run off the edges too much.
- Crush the freeze dried raspberries by hand into small pieces and place in a bowl.
- To ice the cookies, turn the cookies, with the centers cut out, upside down and dip in the glaze, while holding onto the cookie in the glaze, turn the cookie left and right to make sure it is evenly coated. Then lift the cookie out of the glaze and shake it back and forth to get rid of the extra glaze. *If making sandwich cookies, only glaze the cookies with the centers cut out.
- Then place the cookie, glaze side up on the cooling rack and sprinkle with the freeze dried raspberry pieces or dip into the freeze dried raspberries.
- Leave the glazed cookies to set fully for at least 2-3 hours.
- If you plan to sandwich the cookies, take one cookie without the center cut out and top it with 1 tablespoon of raspberry jam. Then take one of the glazed cookies with the center cut out and place on top of the jam. Press down on the glazed cookie gently until the jam has spread evenly to the edge of the cookies.
Notes
Do not skip the chilling step! If you do the dough will be impossible to roll out - it will still be soft after chilling but it will hold together and if handled gently, keep its shape.
These will last about 5 days in an airtight container! If you sandwich them with raspberry jam, they will soften slightly but I like them like that.
Nutrition
Serving: 1cookie sandwich | Calories: 207kcal | Carbohydrates: 37g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 75mg | Potassium: 51mg | Fiber: 1g | Sugar: 23g | Vitamin A: 189IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg