Lemon Almond Cookies

Lemon Almond Cookies
Print Recipe
Almond cookies are a tradition in many households, especially around the holidays. This version adds the tart burst of lemon goodness for a twist on the old that is sure to become a new favorite – on holidays or any day.
Lemon Almond Cookies
Print Recipe
Almond cookies are a tradition in many households, especially around the holidays. This version adds the tart burst of lemon goodness for a twist on the old that is sure to become a new favorite – on holidays or any day.
Ingredients
Servings:
Instructions
The night before:
  1. Measure the butter and sugar into a large mixing bowl, and beat until the mixture is light and fluffy in texture.
  2. Add the eggs one at a time, beating well.
  3. Add the lemon juice and zest, continuing to beat the mixture until it is thoroughly combined.
  4. In a separate bowl, measure the dry ingredients - flour, baking soda, almonds, and salt. Stir together until well blended.
  5. Add one third of the dry ingredients to the butter mixture, folding the ingredients together until just blended.
  6. Continue with the next third and the next. Do not over mix the dough.
  7. Cut the dough into three equal parts. Roll each out into a log about 12-inches long on a floured counter (or wax paper).
  8. Place the dough on a baking sheet and cover. Allow it it to chill in the fridge for about 8 hours, or overnight.
The next day:
  1. Preheat the oven to 350ºF, and lightly grease a baking sheet.
  2. Take the logs of dough out of the oven, and cut each into slices about 1/2-inch thick.
  3. Bake in the oven for 12 to 14 minutes. The edges should be just starting to brown.
  4. Cool on a wire rack until room temperature.
  5. Cookies can be stored in an airtight container, or frozen.
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