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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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For lemon lovers. These cookies taste best the following day of baking. Ingredients:
2 1/4 cups all-purpose flour |
1/2 cup almonds, toasted |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup sugar |
1/2 cup butter, room temperature |
2 large eggs |
1/4 cup lemon juice |
1 tablespoon lemon zest |
1 teaspoon vanilla |
1/2 teaspoon almond extract |
1 egg, beaten |
2 cups white chocolate chips |
Directions:
1. Preheat oven 350 degrees.
2. Spray baking sheet with cooking spray.
3. Mix together flour, almonds, baking powder, and salt; set aside.
4. Beat together sugar and butter until light and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in lemon juice, zest, vanilla and almond extracts.
7. Mix in dry ingredients until incorporated.
8. Turn out dough on heavily floured surface. Divide in half and shape into 11 logs. Carefully place on baking sheet and flatten to 1 3/4 inch wide. Brush with beaten egg.
9. Bake until golden, about 30 minutes. Cut crosswise in about 1/3 slices. Place cut side down and bake additional 20 minutes, turning once half way through. Cool completely.
10. Place white chocolate in medium bowl and gently melt in microwave oven. Stir until melted and smooth. When cookies are completely cooled, dip one end into the melted chocolate and place on waxed or parchment paper to dry.
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