LEMON-ALMOND CRINKLES


These tasty cookies are a rich blend of lemon and almond.

 

 

 


TIME
20-25 minutes to assemble
1 hour to chill
10-12 minutes to bake per tray

YIELD
Approx: 4 1/2 dozen


INGREDIENTS
1-7 oz box Odense Almond Paste, grated
3/4 cup sugar
1 stick (4 oz) unsalted butter, room temperature
1 large egg
1 tablespoon grated lemon rind (1 large lemon)
2 teaspoons fresh lemon juice (from grated lemon)
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup Confectioner’s sugar


DIRECTIONS

Step 1
Beat Almond Paste, sugar, butter, egg, lemon rind and juice until mixture is light and fluffy.

Step 2
Sift flour, baking soda, baking powder and salt into almond mixture. Mix until incorporated. Cover and refrigerate 1 hour or overnight. Dough stays well in refrigerator up to 5 days.

Step 3
Preheat oven to 350°F. Line baking sheet with parchment paper. Shape dough into one inch balls and roll in Confectioner’s sugar. Tip: We used a #100 cookie scoop for consistency and ease.

Step 4
Place balls on baking sheets 2-3 inches apart. Bake 10-12 minutes or until puffed and lightly colored around edges. Place sheets on wire racks until cookies are cool. Store cookies in air-tight container between layers of wax paper.

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