At Christmas time we love to bake cookies with the kids. We often prep dough well ahead of time and have it ready in the freezer to pull out the night before. It also makes it easy to bake off for a quick after school treat. Is there anything better than coming home from school to warm cookies straight out of the oven? Not for us!
This cookie is one of our favorites because it is versatile. We fill them with jam and also slice and dip in chocolate. They are great either way and the zing of the lemon flavor makes it feel a little lighter than it actually is.
90 grams of butter
1 cup of sugar
1 cup of almond meal
1 cup of flour
1/2 teaspoon baking powder
2 tablespoons lemon rind
1 teaspoon vanilla
1/4 cup lemon juice
Pre-heat oven to 325 f.
Cream butter and sugar for five minutes
Add almond meal, flour, baking powder, lemon rind, vanilla and lemon juice and beat until combined.
Roll the dough into a flat disc (or discs) and refrigerate for about 45 minutes. This dough will be soft so it is good to work quickly or continue returning it to the fridge to firm up.
We cut ours into circles and then divided them in half to cut tops with shapes. We selected stars and then baked off the little stars as well. With the left over dough we cut smaller circles to be used for dipping. The cookies were baked for about 12 minutes.
Once cooled we spread one side with jam, topped with the cut out cookie and sprinkled with powdered sugar to make them extra special. The smaller discs were dipped in chocolate and covered with golden sprinkles. If you are going to dip in chocolate, you can melt a small handful of chocolate discs over a double boiler and then dip half the cookie in the warmed chocolate before sprinkling with toppings.
They didn’t last long! These cookies are great because the mini star shaped cookies can be enjoyed in lunch boxes. Nothing went to waste. You are going to love their flavor!
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