Total Time
Prep 10 mins
Cook 12 mins

A crunchy-style cookie, that is so rich, buttery and lemony. (Note: plan ahead, the dough needs to be refrigerated for 2 or more hours).

Ingredients Nutrition


  1. Set oven to 350°.
  2. In a mixing bowl; cream butter, sugar and egg until blended.
  3. Add lemon juice and zest.
  4. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture; add in the almonds.
  5. Cover, and refrigerate the dough for 2 hours or overnight.
  6. Roll into 1-inch balls.
  7. Place on ungreased baking sheets.
  8. Bake for 10-12 minutes, or until bottoms are lightly browned (the cookies will not brown on top).
  9. Remove immediately to wire racks; cool 5 minutes, then roll in icing sugar.


Most Helpful

It's true these are more cakey then crunchy but I think Kittencal is referring to the nuts for the crunch. I've made similar cookies before so I knew they would be soft. I chopped whole almonds fine in my blender. I increased the sugar to 3/4 cup. I let them sit overnight in the refrigerater. These were a very nice mildly sweet and mildly lemon flavored nutty cookie. They disappeared very quickly at work! Made for 1-2-3 hit wonders.

Engrossed May 24, 2007

These were very disappointing. The description is very misleading, since these were not crunchy at all. They had a slight crunch on the outside when just baked, but were very, very soft and cakey inside. On the second day, they lost their slight crunch on the outside altogether (even though they were stored in an airtight glass canister), and were soft and cakey all the way through. I was specifically looking for a crunchy cookie, which this professes to be, but doesn't come through.

Meryl March 23, 2007

Kittencal this recipe is wonderful.The cookies are delicious. I made two batches of cookies, one with almonds and one without. The cookies with nuts I rolled in icing sugar and the plain ones I rolled in granulated sugar. They will both be in my christmas cookie tins this year.

Baby Kato December 13, 2004

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