Sunday, October 30, 2011

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

- 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

- 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.

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