LEMON CHIP COOKIES
1 C. unsalted butter, at room temperature
1 C. granulated sugar
1 Egg yolk
2 Tbsp. plus 1 teaspoon lemon zest, finely grated
1 Tbsp . plus 2 teaspoons lemon extract
2 C. all-purpose flour
½ C. blanched almonds, ground
½ C. lemon chips
HOW TO MAKE:
1-With the paddle attachment of an electric mixer, cream the butter with sugar on medium speed until creamy. A
2-dd the egg yolk, lemon zest and lemon extract.
3-Decrease speed to low and gradually add the flour; increase speed to medium and ensure mixing is thorough.
4-Remove bowl from mixer and fold in the ground almonds and lemon chips by hand.
5-Transfer mixture to a work surface and roll into a log about 2 ½” in diameter. 6-Wrap in plastic and place in the refrigerator until firm.
7-If you freeze the cookies longer than an hour, let it thaw for at least 10 minutes before slicing or else the dough may crumble.
8-Remove from refrigerator and return to work surface.
9-Slice dough into ¼” slices.
10-Line cookie sheets with parchment paper and arrange cookies about 1” apart.
11-Sprinkle lightly with granulated sugar.
12-Bake in a 325°F oven for about 20 minutes or until edges of cookies are golden in color.
13-Transfer cookies to cooling racks and let cool comp
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