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Maltese Lemon-Infused Cookies

Enjoy these delicate cookies with a cup of tea
Maltese Lemon-Infused Cookies

These are a classic Maltese tradition. They are pretty thin, crunchy and a little flaky. The slight hint of lemon balances out the lovely buttery texture.


  • 3/4 Cups unsalted butter, room temperature and cubed
  • 1/2 Teaspoon vanilla extract
  • 1 lemon, zested
  • 1/2 Cup sugar
  • 1 egg
  • 1 1/2 Cup flour
  • 1/2 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 1/2 Teaspoon cream of tartar
  • sprinkles for decoration


In a standing mixer, beat the butter, vanilla, lemon zest and sugar until creamy.

Add the egg and continue mixing,

Add the flour, baking soda, salt and cream of tartar in a large bowl.

Form the dough into a disc, cover and chill in the refrigerator for an hour.

Preheat oven to 350°F.

Dust a large surface with flour and roll the dough out to about 1/3 inch thick.

Using whatever shape you want, cut out the shapes you want.

Place the cut out cookies on parchment-lined baking sheets.

Place the cookies 2 inches apart from one another.

Decorate with sprinkles.

Bake for 5-8 minutes until golden.