Lemon Cream Cookies

Lemon Cream Cookies Recipe

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1/2 c
almonds, blanched and slivered
1/2 c
1/2 c
dark brown sugar, firmly packed
2 large
1 c
heavy cream
2 c
all purpose flour
1/2 tsp
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.

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About Lemon Cream Cookies

Course/Dish: Cookies
Other Tag: Quick & Easy

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