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-> [Cookies & Bars, Desserts, Exotic, Fruits, Lemon] -> [Lemon cream cookies Recipe] |
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Lemon cream cookies
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| Artist: |
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| Categories: |
Cookies & Bars, Desserts, Exotic, Fruits, Lemon |
| Yield: |
70 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Almonds, blanched, slivered | | 1/2
| cup | Sugar | | 2
| | Lemons | | 1/2
| cup | Dark brown sugar, packed | | 2
| | Lg Eggs | | 1
| cup | Heavy cream | | 2
| cup | All-purpose flour | | 1/2
| tsp | Salt | | 1
| tsp | Baking soda |
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Procedures:
| 1 | Preheat oven to 350 deg. | | 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 mins. | | 4 | Or just until they are crisp and faintly colored. | | 5 | Set almonds aside to cool. | | 6 | Leave oven on. | | 7 | Place sugar in food processor fitted with steel blade. | | 8 | Remove zest from lemons with a citrus zester. | | 9 | Process zest and sugar until zest is grated, about 1 minute. | | 10 | Add brown sugar, eggs and cream and process until very well mixed, 30 to 45 seconds. | | 11 | Drop rounded teaspoonfuls of the batter on the prepared cookie sheets, leaving 1 ?inches between cookies, then sprinkle the top of each cookie with 2 or 3 pieces of toasted slivered almonds. | | 12 | Bake in center of oven for 8 to 10 minutes, or until cookies are golden brown. | | 13 | Transfer cookies to racks to cool. | | 14 | Store in airtight containers for up to 3 days; the cookies can be frozen for up to 2 months. | | 15 | Judy garnett/raleigh, nc pjxg05a |
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