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Lemon Cream Cookies
Author/Submitted by:
Servings: 70
Categories:
Cookies
/
Desserts
Ingredients: 1/2
c
Almonds,
blanched, slivered
1/2
c
Sugar 2
Lemons 1/2
c
Dark brown sugar,
packed
2
Lg Eggs 1
c
Heavy cream 2
c
All-purpose flour 1/2
ts
Salt 1
t
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 1 1/2 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
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