#10thkitchen

The rich flavor of bourbon and the zesty brightness of lemon come together in these delicious Crullers with Bourbon and Lemon Glaze from 10th Kitchen. The end product is a decadent, tasty donut that works well for any situation.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, melted. 3 large eggs. 1/4 cup whole milk. 2 tbsp bourbon. 2 tsp lemon zest. 1 tsp vanilla extract. 1/2 tsp salt. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: In a mixing bowl, combine the flour, sugar, melted butter, eggs, milk, bourbon, lemon zest, vanilla extract, and salt. Mix until a smooth dough forms. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350F 175C. Using a star-shaped piping tip, pipe the dough into the hot oil in a circular motion to form cruller shapes. Fry until golden brown, about 2-3 minutes per side. Remove the crullers from the oil and drain them on paper towels to remove excess oil. In a separate bowl, combine 1 cup of powdered sugar with 2 tbsp of bourbon and 2 tsp of lemon juice to make the glaze. Mix until smooth. Dip each cruller into the bourbon and lemon glaze, ensuring they are fully coated. Place them on a wire rack to allow the glaze to set. Dust the crullers with powdered sugar for an extra touch of sweetness. Serve your Crullers with Bourbon and Lemon Glaze and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Delight your taste buds with these chewy lemon cookies that feature the wonderful combination of pistachios and poppy seeds. The tangy lemon flavor perfectly complements the nutty and crunchy elements in the cookie.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 teaspoons lemon zest. 2 tablespoons lemon juice. 1 teaspoon vanilla extract. 2 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup chopped pistachios. 2 tablespoons poppy seeds. 1/4 cup powdered sugar for dusting.

Instructions: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pistachios and poppy seeds, ensuring even distribution throughout the dough. Cover the dough and refrigerate for at least 1 hour to firm up. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each cookie. Gently flatten each dough ball with the back of a fork or the palm of your hand. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, dust them with powdered sugar for an extra touch of sweetness. Enjoy these chewy lemon cookies with a delightful crunch from the pistachios and a hint of poppy seed flavor!

Prep Time: 15 minutes

Cook Time: 10 minutes