Thursday, March 26, 2009

Almond lemon cookies

Almond Toasted Lemon Cookies with Port
Don't wait to eat these! They're best right out of the oven, which is perfect because they won't last long in the house.

  • Serving: 24
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes

  • 1 cup finely chopped almonds.
  • ½ cup unsalted butter, softened to room temperature.
  • ½ cup sugar.
  • 2 heaped Tab.Spoon Condensed Milk.
  • ¼ cup port (Tawny or other sweet style).
  • 1 teaspoon vanilla.
  • 2 teaspoons finely chopped lemon zest.
  • 1 cup all-purpose flour.
  • Garnish.
  • Powdered sugar.

1.Preheat the oven to 350F.Place the almonds on a baking sheet and toast about 3 minutes. Cool.
2. In a medium mixing bowl, beat the butter with the sugar until it is creamy and fluffy.

3. Add condensed Milk, port, vanilla, and 1 teaspoon lemon zest and stir to combine.

4. Stir, slowly adding the flour until completely absorbed.

5. Drop teaspoons of the cookie dough 1 inch apart on an ungreased cookie sheet. (You will need 2 cookie sheets.) Sprinkle a pinch of lemon zest on top of each cookie.

6. Bake until golden brown, 12 to 15 minutes. Cool on cookie racks. When cool, sprinkle the cookies with powdered sugar.

Handy Hint:
These are best made and eaten the same day. If there are any left over, store them in an airtight container.

NUTRITIONAL INFORMATION Based on individual serving.
Calories: 110
Total Fat: 7 g
Carbohydrates: 10 g
Protein: 2 g


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