You could use the leftover preserved lemon pulp in a salad dressing. Blitz it in a blender/food processor with olive oil, a bit of lemon juice, salt & pepper.
Peanut butter paprika cookies huh? Those sound really interesting. I need to look that recipe up or do you happen to have any link to it? I make a really good molasses spice cookie that has dry mustard added to it. I have heard of adding pepper before but mustard works in this cookie. So I can imagine the peanut butter and paprika combo would be a really good and interesting cookie.
I happened to have some leftover preserved lemons and was wondering what to make. I just finished baking these. They are really, really wonderful. This is a new addition to my Xmas Cookies repertoire. Very easy to make and really pretty to look at n a plate.
I was so intrigued with preserved lemons. I bought Casablanca Market preserved Moroccan Lemons at World Market and made cookies. I have no idea how store bought compare to doing them at home. My daughter loved the cookies. I was confused with acid flavor. But very grateful on tricks in this video that I learned of. The caster sugar coating prior to the powder sugar is awesome. I'm going to make preserved lemons myself and see the difference.
Just made my first batch. Delicious 😋!! I’m going to make a few more batches. Keep to dough refrigerated and cook them later in the week so I can give them as gifts for Christmas! Thank you for this recipe 🎄💖💖 For the record, i forgot to wash the lemon. 😬 Wasn’t a problem! Still came out as sweet morsels of goodness. 🥰
Lemon pulp - in an aioli, a vinaigrette, pureed and added to lemonade or iced tea, add to lemon chicken sauce, mixed with roasted garlic and herbs and smeared on fish or chicken. I'd still love to know the name of that paint color on your cabinets. Love the new 'do, it looks really cute.
I want to try these! We have a traditional chocolate crinkle cookie recipe that has been passed down 2 generations, but these seem like a nice alternative
Will be making these right after I have one of Mike’s eggs; they are so good that after making them, the next morning I awoke excited that I could have them again.
Yeah! I preserved some Meyer lemons a year... or 2...3...?... ago & pull them out of the fridge once in a while, trying to remember why I was preparing them - now they have a new purpose! I also agree with the vanilla measurements - I always do that, too... and usually 1/2 sugar 'cause most things are painfully sweet to me. These sound so good!
Genius top because my crinkle cookies always absorb the icing sugar and never turn out! My fave cookies are earl grey freezer cookies with a lemon glaze 😊
Thanks for demonstrating this recipe. Molasses cookies are a favorite at the holidays here. Similar techniques and result though different base entirely. Hah. I see it is on Claire’s demo which just popped up.
Hi. You indicated that the 1 1/3 cup of sugar is divided. So is half for adding to the dough and the other half is for rolling the dough ball in before baking? Thanks!
The granulated sugar roll before the powdered sugar roll is definitely genius!!! It would have maybe saved my chocolate crinkles from becoming an ugly grey mess...🤞for next time.
it's always weird to me how lamericans will eat raw flour, but then blame eggs for when they get sick. I take egg yolks, and beat them with sugar, and eat that when I want something sweet, and I've been eating that since childhood, and never once had any issues with that, but if I have undercooked flour, it's like eating a fistful of razors
The use of preserved lemon is genius. However, I would add NO vanilla at all. If you use good ingredients, why do you need vanilla which the food industry uses to cover up the use of inferior, low grade, poor flavour ingredient as they are cheap.
I just made these and the flavor is really subtle. In fact, had I not known preserved lemon is the feature flavor in these, I'd think these were basic vanilla cookies with background support of lemon. These cookies are neither bad nor great, just sort of, "Uh, okay ... it's a cookie, alright." I got 21 cookies using 1.5 oz dough portions.
You could use the leftover preserved lemon pulp in a salad dressing. Blitz it in a blender/food processor with olive oil, a bit of lemon juice, salt & pepper.
My go-to dressing, use every day 🙂
I use the lemon pulp in chicken marinades. Also great in a zingy giblet gravy to go with a Moroccan lemon & olive chicken tajine
Make David Lebovitz peanut butter paprika cookies...life changing! (And the leftover topping makes an amazing rub for ribs!)
Peanut butter paprika cookies huh? Those sound really interesting. I need to look that recipe up or do you happen to have any link to it?
I make a really good molasses spice cookie that has dry mustard added to it. I have heard of adding pepper before but mustard works in this cookie. So I can imagine the peanut butter and paprika combo would be a really good and interesting cookie.
Love your hair Kristen! So used to seeing it up in a bun… You look beautiful with it down!
I happened to have some leftover preserved lemons and was wondering what to make. I just finished baking these. They are really, really wonderful. This is a new addition to my Xmas Cookies repertoire. Very easy to make and really pretty to look at n a plate.
I was so intrigued with preserved lemons. I bought Casablanca Market preserved Moroccan Lemons at World Market and made cookies. I have no idea how store bought compare to doing them at home. My daughter loved the cookies. I was confused with acid flavor. But very grateful on tricks in this video that I learned of. The caster sugar coating prior to the powder sugar is awesome. I'm going to make preserved lemons myself and see the difference.
I would love a beautiful thumbprint cookie. So simple but one of my favorites!
Just made my first batch. Delicious 😋!! I’m going to make a few more batches. Keep to dough refrigerated and cook them later in the week so I can give them as gifts for Christmas! Thank you for this recipe 🎄💖💖
For the record, i forgot to wash the lemon. 😬 Wasn’t a problem! Still came out as sweet morsels of goodness. 🥰
"A happy cookie". That is a lovely description!
Lemon pulp - in an aioli, a vinaigrette, pureed and added to lemonade or iced tea, add to lemon chicken sauce, mixed with roasted garlic and herbs and smeared on fish or chicken. I'd still love to know the name of that paint color on your cabinets. Love the new 'do, it looks really cute.
I'm loving these cookies and your hair 🤗
I was just looking up same cookie last night! Thank u for this!
I want to try these! We have a traditional chocolate crinkle cookie recipe that has been passed down 2 generations, but these seem like a nice alternative
Care to share?
Is anything baked lemon treat good? Yes. Every one. Delicious.
I’ve been trying to figure out a good way to use my preserved lemons! Done!
NICE
Love your hair, love your shirt, and love these cookies!
preserved lemon pulp vodka martini - puree and add to SUPER chilled kettle one vodka for a lemon dirty martini to be eaten with this cookie
Will be making these right after I have one of Mike’s eggs; they are so good that after making them, the next morning I awoke excited that I could have them again.
Add the preserved lemon flesh to a immersion blended soup, like a spinach soup or carrot soup
Yeah! I preserved some Meyer lemons a year... or 2...3...?... ago & pull them out of the fridge once in a while, trying to remember why I was preparing them - now they have a new purpose! I also agree with the vanilla measurements - I always do that, too... and usually 1/2 sugar 'cause most things are painfully sweet to me. These sound so good!
Such a good looking cookie!! Also I didn’t know you had a podcast 😍😍
Genius top because my crinkle cookies always absorb the icing sugar and never turn out! My fave cookies are earl grey freezer cookies with a lemon glaze 😊
Look very delicious 🤤 😋
Thanks for demonstrating this recipe. Molasses cookies are a favorite at the holidays here. Similar techniques and result though different base entirely. Hah. I see it is on Claire’s demo which just popped up.
Hi friend that looks delicious and very yummy thanks for sharing like 3 👍👍👍👈👈🌷🌷💛💛
Thank you for sharing this recipe! Can’t wait to try them. Could you tell me where I can get Jessie’s book? Have a Merry Christmas
I wonder if the lemon pulp could be used in a lemon olive oil cake some way. I've never tasted them so I don't know how savory they are.
I think blending the flesh into a vinaigrette would be delicious!!! Use it for salads or marinades.
Roast carrots with olive oil and a little salt. Then toss the carrots with the lemon preserve.
My favorite cookie is from the state of New Mexico my grandma used to make them they’re called Bisco Chito’s
They are a cinnamon sugar and a cookie and delightful With a little bit of anise also the state cookie of New Mexico
Muddle some pulp with white sugar and stir in cold water or club soda. Salty lemon drink is excellent.
I think you can brand it as a “salty dog hangover remedy”
Hi. You indicated that the 1 1/3 cup of sugar is divided. So is half for adding to the dough and the other half is for rolling the dough ball in before baking? Thanks!
The granulated sugar roll before the powdered sugar roll is definitely genius!!! It would have maybe saved my chocolate crinkles from becoming an ugly grey mess...🤞for next time.
The knife you used was beautiful. Can you share some info on it?
Could you drop the leftover insides into a curd? And then strain it put afterwards?
Could you use the pulp in a chutney?
Preserved lemon cocktail! I’m thinking something gin-based.
Podcast? How did I miss that?
Mike is handsome. The cookies look nice too.
Where could one find preserved lemons?
Cookie dough and I’ll get you chocolate cookies..
"I tested this flesh" calm down their Hannibal, this is December, not October
One question…Got 🥛?
it's always weird to me how lamericans will eat raw flour, but then blame eggs for when they get sick. I take egg yolks, and beat them with sugar, and eat that when I want something sweet, and I've been eating that since childhood, and never once had any issues with that, but if I have undercooked flour, it's like eating a fistful of razors
Really should add a warning that consuming raw flour also can cause food borne illness. It's not just raw eggs.
In North America, I think the raw flour is more dangerous than the raw egg even.
The use of preserved lemon is genius. However, I would add NO vanilla at all. If you use good ingredients, why do you need vanilla which the food industry uses to cover up the use of inferior, low grade, poor flavour ingredient as they are cheap.
I just made these and the flavor is really subtle. In fact, had I not known preserved lemon is the feature flavor in these, I'd think these were basic vanilla cookies with background support of lemon. These cookies are neither bad nor great, just sort of, "Uh, okay ... it's a cookie, alright." I got 21 cookies using 1.5 oz dough portions.