Today, I am all alone so I finally got around to making these pretty LEMON 
cookies I spotted on Pinterest ages ago. It is so nice to cook or bake just for the joy of it and these were a perfect indulgence. The minute I eyed the mouthwatering lemon slice decorating the top of each cookie I just knew I had to make these! They are so delicate with just a hint of almond and the said lemon slice on top gives a burst of flavor that sent my tastebuds to lemon-heaven.
You know how much I love lemon, right?
So, I was just wondering, you know , just asking, cause like, I mean, I just, ummm, sooooo would like 5 of these cookies be too many to eat in one sitting? Like if it was 2:30pm and you hadn’t eaten since breakfast -would that be too many? Well what if you had practically no dinner the night before your very light breakfast that you ate ages before you ate 5 of these cookies, would that be cause for concern? Just asking. Just in case it ever happened.
Why are you looking at me like that? Com’on you can’t be thinking I am guilty of such a thing? Really, you have quite the imagination my friend. Annnd you haven’t tasted these yet so don’t judge…I mean, if it ever should happen.
Before you run off and make these I just wanted to tell you that I have also been working feverishly on a new project (another reason I haven’t posted like I should) and am just about to launch a new blog. I think it will be great fun and a wonderful way to meet lots of other fantastic foodies! I will fill you in on all the details very soon!
Tip: Make sure you have a well-balanced diet for at least 2 days before you make these so people don’t presume you eat too many in one sitting.
| Lemon and Almond Cookies |
|
- 1 1/3 stick approx. (150g) softened butter
- 1 egg
- 1 Tablespoon lemon zest
- 2 cups ground almonds
- 1/2 cup sugar
- 1 3/4 cup flour
- 2 Tablespoon lemon juice
- 1 egg yolk
- 3-4 lemons
- sugar for sprinkling
- Beat butter, sugar and the egg. Add almonds, flour and lemon juice and blend. Dough may be crumbly and you may add a bit more lemon juice if needed. Shape the dough into a ball and then roll out into a 2″ diameter log, cover with plastic wrap and refrigerate for 3 hours.
- Preheat oven to 350F (180C). Slice log into cookies about 1/8″ (4mm) and place on baking sheet. Brush the tops of each cookie with the beaten egg yolk. Wash the lemons and *slice into very thin slices and put one on top of each cookie. Sprinkle with sugar and bake for 12-15 minutes. Remove cookies from oven and let cool. You can sprinkle the lemon slices with sugar and use a kitchen blowtorch to caramelize them if you wish.
- *I suggest you slice the lemon as thinly as possible and sprinkle generously with sugar before baking so the lemon slice is not too tart.
This recipe has been entered in the Sweet New Zealand Event hosted by Sugar & Spice so go visit and check out the rest of the entries!
Lemon and Almond Cookies – Recipe adapted from www.liveinternet.ru and a Pinterest translation!
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{ 2 comments… read them below or add one }
Gorgeous cookies!! I love lemon too, and these look so good.
Abby wants to share….Margaritas
Thanks Abby! Must pop over to see your Margaritas!