Lemon Cream Cookies

Yields:	3 dozen
Rate this Recipe

	Preparation	20 minutes
	Cooking	30 minutes
	Ready In	1 hours

Ingredients

1/2	cup	almonds	, slivered
1/2	cup	sugar
2	each	lemons
1/2	cup	brown sugar	dark, packed
2	large	eggs
1	cup	heavy whipping cream
2	cups	flour, all-purpose
1/2	teaspoon	salt
1	teaspoon	baking soda

Directions

Preheat oven to 350 degrees F.

Line cookie sheets with parchment paper or butter them.

Place almonds on baking sheet or pie plate and toast them in preheated oven for about 4 mins. or just until they are crisp and faintly colored.

Set almonds aside to cool. Leave oven on. Place sugar in food processor fitted with steel blade.

Remove zest from lemons with a citrus zester.

Process zest and sugar until zest is grated, about 1 minute.

Add brown sugar, eggs and cream and process until very well mixed, 30 to 45 seconds.

Drop rounded teaspoonfuls of the batter on the prepared cookie sheets, leaving 1 1/2 inches between cookies, then sprinkle the top of each cookie with 2 or 3 pieces of toasted slivered almonds.

Bake in center of oven for 8 to 10 minutes, or until cookies are golden brown.

Transfer cookies to racks to cool.

Store in airtight containers for up to 3 days; the cookies can be frozen for up to 2 months.

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Member Review

Skillet Cookies

very easy and very yummy - better if you use finely chopped coconut like used in the UK and Austrialia

Reviewed by pamelakvh

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