Lemonsnaps
Lemonsnaps is an moderately easy dinner. Made with 3/4 c. butter (room temperature), 1 c. sugar, 1 egg, 1 1/2 tbsp. fresh lemon zest and 6 tbsp. finely ground almonds, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
In a bowl using an electric mixer, cream butter and sugar together.
Beat in egg, lemon zest and almonds.
Beat in flour, a little at a time until thoroughly blended.
Cover bowl and chill for about 2 hours.
Preheat oven to 350Β° when ready to bake. Lightly grease baking sheet.
Shape dough into balls, walnut-size and place on prepared sheet about 2 inches apart.
Flatten each cookie by moistening the bottom of a glass, dipping it in sugar and pressing it down on each cookie.
Bake in preheated oven for 10 to 12 minutes or until golden at edges.
Cool on racks.
Makes 3 to 3 1/2 dozen cookies.
π· Perfect Pairings
Complete your meal with these
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