Almond Lemon Shortbread

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

• Ready In: 42 mins
• Serves: 11
• Yields: 22 cookies

Ingredients

• Dry Ingredients

• 1⁄2 cup  almonds, toasted
• 3⁄4 cup all-purpose flour
• 1⁄4 cup cornmeal
• 1⁄4 cup powdered sugar
• 1⁄4 teaspoon salt

• Wet Ingredients

• 1⁄2 cup unsalted butter, room temperature
• 1⁄2 tablespoon lemon juice
• 1⁄2 teaspoon lemon zest or 1⁄2 teaspoon  lemon extract
• 1⁄2 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.