Lemon cream cookies
70 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Almonds; blanched, slivered |
| ½ | cup | Sugar |
| 2 | Lemons | |
| ½ | cup | Dark brown sugar; packed |
| 2 | Lg Eggs | |
| 1 | cup | Heavy cream |
| 2 | cups | All-purpose flour |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
Directions
Preheat oven to 350 deg. Line cookie sheets with parchment paper or butter them. Place almonds on baking sheet or pie plate and toast them in preheated oven for about 4 mins. or just until they are crisp and faintly colored. Set almonds aside to cool. Leave oven on. Place sugar in food processor fitted with steel blade. Remove zest from lemons with a citrus zester. Process zest and sugar until zest is grated, about 1 minute. Add brown sugar, eggs and cream and process until very well mixed, 30 to 45 seconds. Drop rounded teaspoonfuls of the batter on the prepared cookie sheets, leaving 1½ inches between cookies, then sprinkle the top of each cookie with 2 or 3 pieces of toasted slivered almonds. Bake in center of oven for 8 to 10 minutes, or until cookies are golden brown. Transfer cookies to racks to cool. Store in airtight containers for up to 3 days; the cookies can be frozen for up to 2 months. Judy Garnett/Raleigh, NC pjxg05a