Bakers' ammonia provides a unique leavening effect, resulting in a light and airy cookie. If you cannot find it, you can substitute 2 teaspoons of baking powder, but the texture will be slightly different. Chilling the lard is crucial for preventing the cookies from spreading too much during baking. Lemon oil provides a more intense lemon flavor than lemon extract. Adjust the amount to your preference. These cookies are best stored in an airtight container at room temperature to maintain their texture.
Lemonia Cookies
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME55 mins
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SERVING96 People
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VIEWS24
Journey back to a simpler time with these delightfully vintage Lemonia Cookies. Leavened with the traditional baker's ammonia, these cookies offer a unique, airy texture and a bright, citrusy flavor that's both nostalgic and utterly irresistible.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol6 mg
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Fiber0 g
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Protein1 g
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Saturated Fat1 g
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Sodium16 mg
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Sugar6 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, dissolve the bakers' ammonia in the milk. Stir well and set aside to allow the ammonia to activate. (5 minutes)
02
Step
7 mins
In a large mixing bowl, cream together the chilled lard and sugar until the mixture is light and fluffy. (7 minutes)
03
Step
0 mins
Beat in the lemon oil (or extract), eggs, and salt until well combined. The mixture may appear slightly curdled, which is normal.
04
Step
10 mins
Gradually add the flour to the wet ingredients, alternating with the milk mixture, beginning and ending with the flour. Mix until just combined, being careful not to overmix. The dough should be soft but manageable. (10 minutes)
05
Step
15 mins
Lightly flour a clean surface. Roll the dough into small balls, about the size of walnuts. (15 minutes)
06
Step
0 mins
Place the dough balls 2 inches apart on ungreased cookie sheets.
07
Step
10 mins
Pour some extra granulated sugar into a small, shallow dish. Use the bottom of a glass or measuring cup to flatten the cookies to about 1/4 inch thickness. Dip the bottom of the glass in sugar before flattening each cookie to prevent sticking and add a sweet sparkle. (10 minutes)
08
Step
11 mins
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the cookies are firm to the touch. (10-12 minutes)
09
Step
0 mins
Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
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Julius Beatty
Jun 13, 2025A truly unique recipe! The texture is so light and airy, I couldn't stop eating them.
Jermaine West
Jun 12, 2025The recipe was easy to follow, and the cookies came out perfectly. My family loved them!
Marcel Labadie
Jun 6, 2025These cookies are exactly like my grandmother used to make! The lemon flavor is perfect.
Jannie Price
Mar 16, 2025I had trouble finding baker's ammonia, but the baking powder substitution worked well. They were still delicious!