If you are ready to kick the New Year off with something a little different, then this is the cookie for you. It's kinda like a shortbread cookie, with a kick of delicious lemon. Meyer lemons really do live up to their hype. This is my first time trying them, and I'm a fan. However, I'm sure regular lemons would work in this, as would limes or oranges. I'm pretty much loving all things citrus right now!
Aren't they pretty lemons?
and they give the glaze a nice little bite.
and you can always add some bling for special occasions. (My daughter helped decorate!)
Glazed Meyer Lemon Almond Cookies from Small Kitchen College
2 cups unbleached all-purpose flour
1 cup almond meal (I ground almonds in my food processor until fine; but could use store bought too)1 cup (2 sticks) unsalted butter, softened
1/2 cup confectioners sugar
3 tablespoons grated zest from 3-4 meyer lemons
1 teaspoon vanilla extract
1 teaspoon almond extract1/4 teaspoon salt
1 cup almond meal (I ground almonds in my food processor until fine; but could use store bought too)1 cup (2 sticks) unsalted butter, softened
1/2 cup confectioners sugar
3 tablespoons grated zest from 3-4 meyer lemons
1 teaspoon vanilla extract
1 teaspoon almond extract1/4 teaspoon salt
For the glaze:
1 cup confectioners sugar
3 tablespoons juice from 3-4 meyer lemons
1 cup confectioners sugar
3 tablespoons juice from 3-4 meyer lemons
In a large bowl, beat softened butter on medium high speed until light and fluffy, about one minute. Add ½ cup confectioners sugar, beat on low speed until fully incorporated. Scrape the sides and bottom of bowl and add vanilla and almond extracts. Mix on medium-high speed until incorporated.
Add the all-purpose flour, almond flour, lemon zest and salt - mix on medium-low speed for another minute or so until it starts to come together.
Form dough into a ball, cover with plastic and refrigerate for 30 minutes.
Preheat the oven to 350°F. Roll chilled dough (about a tablespoon) into balls and place about ½” apart on an ungreased cookie sheet. Pat down the tops a little (they don't really spread) and bake until golden brown on bottom, about 15-20 minutes. Cool cookies 20-30 minutes before glazing.
To make the glaze, mix sugar and lemon juice together in a small bowl until smooth. Dip the tops of the cookies in the glaze, and set aside on a wire rack to set, about 15 minutes.
I'm linking this recipe up at Joy in my Kitchen for Ingredient Spotlight: Citrus!
I am SO crazy excited that it's meyer lemon season! These sound like the kind of cookies that you can't have just one of. YUM.
ReplyDeleteI love all things citrus - it just wakes up everything!
ReplyDeleteIt's hard to believe we are 4 days past Christmas already!
uuhhhhhh i want one right now! they look so good. i love lemon & shortbread so i'm sure i would think these are amazing.
ReplyDeleteI KNOW I would love these, as I always love lemon glazes. Must make them!
ReplyDeleteI'm a 72 hour kind of goal maker too! Those sound so good to me. I love lemon!
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