Almond Lemon Shortbread

Unmatched89's Note:

These cookies melt in your mouth and are not too sweet. I find that they are best with coffee or tea.

• Total Time: 42 mins
• Prep Time: 30 mins
• Cook Time: 12 mins

Ingredients:

Serves: 11

Yield: 22.0 cookies

Dry Ingredients

• ½ cup almonds , toasted
• ¾ cup all-purpose flour
• ¼ cup cornmeal
• ¼ cup powdered sugar
• ¼ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter , room temperature
• ½ tablespoon lemon juice
• ½ teaspoon lemon zest or ½ teaspoon lemon extract
• ½ teaspoon vanilla extract

Directions:

1. 1.In a food processor, pulse the almonds until they are a course crumb similar to panko.
2. 2.Add cormeal, flour and salt to mixture and pulse 3-5 times more to combine it well with the almonds.
3. 3. In a large bowl, beat together the butter and sugar. After it is creamed, add the extracts, juice and zest.
4. 4. Add in the dry ingredients in 2-3 batches and beat until just mix. DO NOT OVERMIX!
5. 5. Refrigerate the dough for 10-15 minutes. Five minutes before taking the dough out of the fridge, preheat over to 350 F degrees. Using a 2 tsp scoop drop 12-15 cookies onto a sheet and then flatten them slightly with a moist palm.Bake for 10-12 minutes.
6. TIP: If your oven tends to burn things, I suggest lining your sheet with aluminum first and then parchment.