LEMONY ALMOND-RICOTTA COOKIES
These cookies are a pillowy mouthful of lemony almond goodness. One any Italian nonna would be proud of!
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
- Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
- Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
- Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 12.8 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.7 g, Sodium 55.1 mg, Sugar 7.3 g
GLAZED SOFT-BAKED ALMOND FLOUR LEMON COOKIES
These gluten-free and dairy-free lemon cookies are moist, light, and soft. Melt-in-your-mouth lemony goodness - and ridiculously easy, too!
Provided by Kare for Kitchen Treaty
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
- If your coconut oil is still solid, measure out the 1/4 cup and add to a small saucepan set over low heat. Keep over heat just until melted - don't let it get too hot, or it'll cook the eggs! Set aside.
- In a medium bowl, stir together the sugar and lemon zest. Add the coconut oil. Stir in the eggs and the lemon extract and mix until well-combined.
- Add the almond flour, baking soda, and salt. Stir well until combined.
- Scoop cookies out by tablespoonfuls onto the cookie sheet, spacing about two inches apart. I use this cookie scoop (affiliate link) and it's one of my favorite kitchen tools!
- Press the dough with two fingers to flatten a bit. If the dough sticks to your fingers, wet your fingers with a little warm water.
- Bake until set, puffy, and just lightly golden around the edges, 8-10 minutes.
- Remove from oven and let cool on the cookie sheet for about 5 minutes. Transfer to a wire rack to cool completely.
- Once cooled, mix together the glaze. In a small bowl, add the powdered sugar. Add 3 tablespoons lemon juice and stir with a fork until smooth. The glaze should be thick enough to cling to the top of the cookies but not so thin that it will drip off the edges. If too thick, add more lemon juice a teaspoon at a time. If too thin, add more powdered sugar 1/4 cup at a time.
- Dip the cookies upside down in the glaze, covering the top of the cookie. Set the cookie back down on the wire rack and let sit until the glaze hardens, about 1 hour.
- Store cookies at room temperature in a sealed container. Cookies keep for about 4 days.
LEMON OATMEAL COOKIES
My grandmother always made these cookies for us for Christmas, and now I have inherited that task. I make them throughout the year because I enjoy baking a lot. With rich cream cheese in the dough and the sugary almond topping, a batch doesn't last long at our house!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the shortening, cream cheese and sugar until light and fluffy. Beat in the egg yolk, lemon peel and extract. Combine the flour, oats and salt; gradually add to creamed mixture and mix well. , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Beat egg and egg white; brush over dough. Sprinkle with sugar; top with almonds. , Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks.
Nutrition Facts : Calories 83 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 29mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
OLD-FASHIONED LEMON ALMOND COOKIES BRUBER
Steps:
- In a bowl with an electric mixer cream together the butter and 1 cup of the sugar and beat in the egg, the zest, and the almonds. Beat in the flour, a little at a time, beat the dough until it is combined well, and chill it, covered for 2 hours. Form the dough into walnut-size balls and arrange them 2 inches apart on lightly greased baking sheets. Dip the bottom of a glass, moistened, in the remaining 2 tablespoons sugar and with it press down on the cookies, flattening them to about 2 inches in diameter. Bake the cookies in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until they are golden around the edges, transfer them to racks, and let them cool.
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LEMON COOKIES - SAILOR BAILEY
From sailorbailey.com
Ratings 17Estimated Reading Time 7 minsCategory DessertCalories 90 per serving
- Mix the sugar, oil, egg and egg yolk, lemon juice and zest and almond extract. Mix in flour, salt, baking powder and all other ingredients including the almonds into the wet ingredients. Use a wooden spoon and mix by hand. Make sure all flour is coated well, use hand to form a dough ball.
- Once dough is chilled scoop out tbs size balls (I used an ice cream scooper) dip into powdered sugar on a plate and place on a parchement paper lined cookie sheet. Bake at 350 for 11 to 13 minute. 12 minutes was perfect for me! You also have the option to skip the powdered sugar dip before the baking process and sprinkle them after baking with sugar for a different look to the cookie.
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- Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and lemon juice, beating unil blended.
- Combine flour, baking soda, almonds, and salt; gradually add to butter mixture, beating just until blended. Divide dough into 3 equal portions; roll each portion on wax paper to a 12-inch log. Cover and chill 8 hours.
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