Lemon-Almond Cookies with Lemon Glaze
{makes about 24, with permission from Two Peas & Their Pod}
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup granulated sugar
2 tablespoons grated lemon zest
1 cup unsalted butter, room temp
1 egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
glaze:
1 cup confectioner's sugar
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1 cup sliced almonds (I toasted mine lightly in a pan)
Preheat oven to 350. Line baking sheets with parchment paper.
Whisk the flour, baking powder, and salt together.
In a small bowl, combine the sugar with lemon zest and rub together with your fingers until fragrant and combined. In the bowl of a stand mixer, combine the butter and sugar mixture and beat until light and fluffy, about 3 minutes. Add the egg and extracts, mixing until smooth. Beat in the flour on low speed until the mixture comes together into a dough.
Drop the dough by the tablespoon (I used a #40 cookies scoop, 1.5 TBSPs) onto the prepared baking sheets. Gently press down the dough with the palm of your hand.
Bake for 12 minutes, until the cookies are just set and slightly golden around the edges. Let cool on the sheet for 2 minutes, then remove to a cooling rack to cool completely.
Whisk the confectioner's sugar, lemon zest, and juice. Dip the tops of the cooled cookies into the glaze. Sprinkle sliced almonds on top. Let the cookies sit until the glaze has set, about 15 to 20 minutes. Store in an airtight container up to 3 days.
To view the full post with more photos and cookbook review, visit: https://www.bakeat350.net/2019/09/two-peas-and-their-pod-lemon-almond-cookies.html
