These cookies taste great on their own, but if you like, decorate them with royal icing.

Source: Midwest Living

Gallery

Recipe Summary

prep:
20 mins
chill:
2 hrs
bake:
8 mins
total:
2 hrs 28 mins
Servings:
22
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor pulse toasted almonds with on/off turns until finely ground. In a small bowl combine flour, the ground almonds, and salt; set aside.

    Advertisement
  • In a large bowl beat butter and sugar with an electric mixer on medium speed until light and fluffy. Add egg, vanilla, lemon peel, and, if desired, almond extract. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Divide dough in half. Cover and chill for 2 hours or until dough is easy to handle.

  • Preheat oven to 350°F. On a lightly floured surface roll half of the dough at a time to 1/4 inch thick. Using a 2 1/2- to 3-inch cookie cutter, cut dough into desired shapes; reroll scraps as necessary (if necessary, chill scraps before rerolling). Place cutouts 1 inch apart on an ungreased cookie sheet.

  • Bake in the preheated oven for 8 to 12 minutes or until edges are light brown and centers are set. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely.

Nutrition Facts

77 calories; fat 5g; cholesterol 15mg; saturated fat 3g; carbohydrates 8g; mono fat 1g; poly fat 0g; trans fatty acid 0g; insoluble fiber 0g; sugars 3g; protein 1g; vitamin a 97.2IU; vitamin c 0mg; thiamin 0mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0mg; folate 12.1mcg; vitamin b12 0mcg; sodium 41mg; potassium 19mg; calcium 10.1mg; iron 0.4mg.
Advertisement

Reviews

Advertisement