Lemon Cream Cookies
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
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
How to Make Lemon Cream Cookies
- 1Preheat oven to 350.
- 2Line cookie sheets with parchment paper or butter them.
- 3Place 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.
- 4Set almonds aside to cool.
- 5Leave oven on.
- 6Place sugar in food processor fitted with steel blade.
- 7Remove zest from lemons with a citrus zester.
- 8Process zest and sugar until zest is grated, about 1 minute.
- 9Add brown sugar, eggs and cream and process until very well mixed, 30 to 45 seconds.
- 10Drop 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.
- 11Bake in center of oven for 8 to 10 minutes, or until cookies are golden brown.
- 12Transfer cookies to racks to cool.
- 13Store in airtight containers for up to 3 days; the cookies can be frozen for up to 2 months.
About Lemon Cream Cookies
Course/Dish: Cookies
Other Tag: Quick & Easy
