Description
Lemon Almond Wedding Cookies, a twist on the original.
Prep time does not include 45-minute inactive time. Recipe makes 36 to 40 cookies.
From Bridget Edwards of Bake at 350.
Ingredients
- 1 cup Unsalted Butter, At Room Temperature
- 2 cups Powdered Sugar, Divided
- 1 teaspoon Kosher Salt
- 1 teaspoon Lemon Extract
- ½ teaspoons Almond Extract
- 1 Lemon, Zested
- 1 cup Almond Flour
- 2 cups Unbleached All-purpose Flour
Preparation
Cream together butter and 1/2 cup powdered sugar. Beat in salt, lemon extract, almond extract, and zest. Mix in almond flour. On low speed, add flour in 2 additions, beating just until combined.
Refrigerate dough for 45 minutes. Line cookie sheets with parchment paper and preheat oven to 325ºF.
Use a 2-teaspoon cookie scoop to portion the dough onto the prepared sheets. Bake for 12–15 minutes or until done. Pour the remaining powdered sugar into a pie plate. Immediately toss the warm cookies in the sugar. Place the cookies on a wire rack to cool.
Once cooled, toss again in the powdered sugar.
