Lemon Cream Cookies

Name: Lemon Cream Cookies
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

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By Just A Pinch KitchenCrew

Rating:

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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
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How to Make Lemon Cream Cookies

Step-by-Step

Preheat oven to 350.
Line cookie sheets with parchment paper or butter them.
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.
Set almonds aside to cool.
Leave oven on.
Place sugar in food processor fitted with steel blade.
Remove zest from lemons with a citrus zester.
Process zest and sugar until zest is grated, about 1 minute.
Add brown sugar, eggs and cream and process until very well mixed, 30 to 45 seconds.
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.
Bake in center of oven for 8 to 10 minutes, or until cookies are golden brown.
Transfer cookies to racks to cool.
Store in airtight containers for up to 3 days; the cookies can be frozen for up to 2 months.