Lemon Almond Cookies
Fragrant almonds and tangy lemons come together in these delicious cookies. A light glaze adds to the lemon quotient for a delectable alternative to the usual fare during the holidays, or anytime of the year you want a luscious treat.
freshly grated lemon zest
finely ground almonds
all purpose flour
freshly squeezed lemon juice
Measure the butter and granulated sugar into a large bowl and cream together until light and fluffy.
Add the lemon zest, egg, and ground almonds, beating until thoroughly combined.
Add the flour one tablespoonful at a time, beating as you do. Dough should be thoroughly blended.
Cover the bowl and refrigerate for 2 hours.
When you’re ready to bake, preheat oven to 350°F and lightly grease a baking sheet.
Use a tablespoon to from the dough into balls about the size of a walnut. Arrange them about 2 inches apart on the baking sheet. Flatten the dough balls slightly to about 2 inches in diameter.
Bake for about 10 to 12 minutes. The cookies should be golden around the edges.
Transfer to racks to cool.
Whisk the lemon juice and confectioner’s sugar together in a bowl.
First, place a piece of wax paper or paper towel underneath the rack. Dip the tops of each cookie in the glaze and return to the rack, glaze side up.
Allow the glaze to dry for about 15 minutes before serving.
Makes about 3 dozen You can store cookies in an airtight container for about 1 week.
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