 |
Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 12 |
|
A crunchy-style cookie, that is so rich, buttery and lemony. (Note: plan ahead, the dough needs to be refrigerated for 2 or more hours). Ingredients:
1/2 cup butter, softened (no substitutions) |
2/3 cup sugar (or more for a sweeter taste) |
1 large egg |
1/4 cup fresh lemon juice |
1 tablespoon freshly grated lemon zest |
1 3/4 cups flour |
1/4 teaspoon baking soda |
1/4 teaspoon cream of tartar |
1/4 teaspoon salt |
1/2 cup finely chopped almonds |
icing sugar, for rolling |
Directions:
1. Set oven to 350°.
2. In a mixing bowl; cream butter, sugar and egg until blended.
3. Add lemon juice and zest.
4. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture; add in the almonds.
5. Cover, and refrigerate the dough for 2 hours or overnight.
6. Roll into 1-inch balls.
7. Place on ungreased baking sheets.
8. Bake for 10-12 minutes, or until bottoms are lightly browned (the cookies will not brown on top).
9. Remove immediately to wire racks; cool 5 minutes, then roll in icing sugar.
|
|