Lemon-Almond Cookies Recipe

Name: Lemon-Almond Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 1 cup granulated sugar; 1 cup firmly packed light brown sugar; 2 large eggs; 1 teaspoon grated lemon rind; 2 tablespoons fresh lemon juice; 3 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sliced almonds, toasted

Servings: persons

1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sliced almonds, toasted

1
Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and lemon juice, beating unil blended.
2
Combine flour, baking soda, almonds, and salt; gradually add to butter mixture, beating just until blended. Divide dough into 3 equal portions; roll each portion on wax paper to a 12-inch log. Cover and chill 8 hours.
3
Cut each log into 1/2 inch slices (about 28 slices), and place on lightly greased baking sheets.
4
Bake at 350u00b0 for 12 to 14 minutes or until edges are lightly browned. Remove to wire racks to cool. Store cookies in an airtight container, or freeze, if desired.

1473

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup butter, softened, 1 cup granulated sugar, 1 cup firmly packed light brown sugar, 2 large eggs, and more.

Yes, Lemon-Almond Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Almond Cookies

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