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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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These cookies melt in your mouth and are not too sweet. I find that they are best with coffee or tea. Ingredients:
1/2 cup almonds, toasted |
3/4 cup all-purpose flour |
1/4 cup cornmeal |
1/4 cup powdered sugar |
1/4 teaspoon salt |
1/2 cup unsalted butter, room temperature |
1/2 tablespoon lemon juice |
1/2 teaspoon lemon zest or 1/2 teaspoon lemon extract |
1/2 teaspoon vanilla extract |
Directions:
1. 1.In a food processor, pulse the almonds until they are a course crumb similar to panko.
2. 2.Add cormeal, flour and salt to mixture and pulse 3-5 times more to combine it well with the almonds.
3. 3. In a large bowl, beat together the butter and sugar. After it is creamed, add the extracts, juice and zest.
4. 4. Add in the dry ingredients in 2-3 batches and beat until just mix. DO NOT OVERMIX!
5. 5. Refrigerate the dough for 10-15 minutes. Five minutes before taking the dough out of the fridge, preheat over to 350 F degrees. Using a 2 tsp scoop drop 12-15 cookies onto a sheet and then flatten them slightly with a moist palm.Bake for 10-12 minutes.
6. TIP: If your oven tends to burn things, I suggest lining your sheet with aluminum first and then parchment.
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