Lemon Cream Cookies Recipe

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Lemon Cream Cookies

Kitchen Crew

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Ingredients

1/2 c
almonds, blanched and slivered
1/2 c
sugar
2
lemons
1/2 c
dark brown sugar, firmly packed
2 large
eggs
1 c
heavy cream
2 c
all purpose flour
1/2 tsp
salt
1 tsp
baking soda

Directions Step-By-Step

1
Preheat oven to 350.
2
Line cookie sheets with parchment paper or butter them.
3
Place almonds on baking sheet or pie plate and toast them in preheated oven for about 4 minutes or just until they are crisp and faintly colored.
4
Set almonds aside to cool.
5
Leave oven on.
6
Place sugar in food processor fitted with steel blade.
7
Remove zest from lemons with a citrus zester.
8
Process zest and sugar until zest is grated, about 1 minute.
9
Add brown sugar, eggs and cream and process until very well mixed, 30 to 45 seconds.
10
Drop rounded teaspoonfuls of the batter on the prepared cookie sheets, leaving 1 1/2 inches between cookies, then sprinkle the top of each cookie with 2 or 3 pieces of toasted slivered almonds.
11
Bake in center of oven for 8 to 10 minutes, or until cookies are golden brown.
12
Transfer cookies to racks to cool.
13
Store in airtight containers for up to 3 days; the cookies can be frozen for up to 2 months.

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy