Lemon Cream Cookies

1. 1

   Preheat oven to 350F (180C).

2. 2

   Line cookie sheets with parchment paper or butter them.

3. 3

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

4. 4

   Set almonds aside to cool.

5. 5

   Leave oven on.

6. 6

   Place sugar in food processor fitted with steel blade.

7. 7

   Remove zest from lemons with a citrus zester.

8. 8

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

9. 9

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

10. 10

    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.

11. 11

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

12. 12

    Transfer cookies to racks to cool.

13. 13

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

* Per serving · 4 servings · Values may vary.

No additional tips available.