Almond Lemon Shortbread Cookie

This recipe was made up one day. I was trying to do something different to the shortbread cookie that I usually bake. So I rolled in different ingredients and tried a different shape.  The new recipe turned out really delicious. The cookies are comparably thicker, hence more moist and soft inside. It has crushed almonds in the dough. If you are a fan of almond/lemon/shortbread cookie, it is worth a try!

Almond Lemon Shortbread Cookie

Serving: 25 cookies

Prep time: 30 mins

Cooking time: 12 mins

Ingredients

- 1 cup butter, softened

- 2/3 cup granulated white sugar

- 1 tsp vanilla extract

- 2 cups all purpose flour

- 1/2 cup crushed sliced almond

- 1 tbsp grated lemon peel

- 2 tbsp freshly squeezed lemon juice

Steps

- In a medium bowl, soften the butter. Use a electric mixer to mix together butter with sugar until smooth. 

- Mix in vanilla extract and flour. Gently knead the dough until it comes together.

Put sliced almonds in a closed zip-log bag, crush the almonds. Add the almonds to the dough. Knead the dough until the almonds are evenly distributed. 

- Roll the dough into 1 inch balls (I used a 1-tbsp measuring spoon to scoop out the dough, so the cookies have the same size).
- Place the dough balls on ungreased cookie sheets. Keep the distance between cookies about 2 inches.
- Put a sprinkle of crushed almonds on top of the dough for decoration.
- Preheat oven to 350F.
- Bake for 12-15 mins or until the edge of cookie is lightly brown.
- Cool off the cookies on a rack.