Preheat your oven to 350 degrees Fahrenheit.
Add all of the ingredients to a large bowl and mix until it all comes together.
Scoop portions of cookie dough onto a baking sheet lined with Gefen Parchment Paper. Flatten slightly and sprinkle confectioners’ sugar liberally over the tops and sides of each mound.
Bake 12 to 14 minutes until slightly golden and thoroughly crackled. Cool and enjoy!
Directions
Notes:
Store in an airtight container for up to one week. Or freeze in an airtight container or freezer bag for up to three months. Thaw at room temperature.
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can i substitute the lemon zest for anything else?
Not really, you can skip it- it just may not be as lemony.
Do I put confectioners sugar in the dough or just sprinkle on top?
In the dough 2 cups plus more for dusting on top!
Made these for Pesach, and I really really enjoyed them. We’re so good, and honestly, good for all year round, especially for people who are gluten free. They hold well in the freezer, too. Thanks for the recipe!
So so good! Quick, easy, delicious! The best type of recipe!
hey Tova ur such an inspiration for girls to follow they’re dreams