Delightfully crisp and tangy lemon-flavored cookies with a hint of almond crunch. Perfect for a refreshing treat.
Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 teaspoons lemon zest. 2 tablespoons lemon juice. 2 1/2 cups all-purpose flour. 1/4 teaspoon salt. 1/2 cup finely chopped almonds. 1/4 cup powdered sugar for rolling.
Instructions: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, lemon zest, and lemon juice. Mix well. Gradually add the flour and salt to the wet ingredients. Mix until just combined. Stir in the finely chopped almonds to the dough. Divide the dough in half. Shape each half into a log about 2 inches in diameter. Roll the logs in powdered sugar, ensuring they are coated evenly. Wrap the logs in plastic wrap and refrigerate for at least 2 hours until firm. Preheat your oven to 350F 175C. Slice the chilled logs into thin rounds and place them on a baking tray. Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown. Remove the cookies from the oven and let them cool on the tray for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Prep Time: 20 minutes
Cook Time: 12 minutes
Algebra Elisara
