lemon cream cookies

How To Make lemon cream cookies

• 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.
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