Great fresh lemon taste in a chewy little cookie with a nice crisp brown edge. If you don’t have the almonds, you can substitute 1/4 cup additional sugar instead.
Original recipe makes 2 dozen
Ingredients
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 tablespoon lemon zest
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/4 cups all-purpose flour
1/2 cup sliced almonds
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
- On low speed, beat in flour just until blended.
- Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
- Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.
Nutrition
Calories: 97 kcal
Carbohydrates: 11.7 g
Cholesterol: 19 mg
Fat: 5.1 g
Fiber: 0.4 g
Protein: 1.4 g
Sodium: 54 mg