Recipe: Lemon Cream Cookies

recipelink.com Chat Room Recipe Swap - 2001-07-20
From: recipelink.com

Lemon Cream Cookies
From: Judy Garnett
Makes: 70 servings

1/2 cup almonds; blanched, slivered
1/2 cup Sugar
2 lemons
1/2 cup dark brown sugar; packed
2 large eggs
1 cup heavy cream
2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda

Preheat oven to 350 deg. Line cookie sheets with parchment paper or butter them. Place almonds on baking sheet or pie plate and toast them in preheated oven for about 4 mins. or just until they are crisp and faintly colored. Set almonds aside to cool. Leave oven on. Place sugar in food processor fitted with steel blade. Remove zest from lemons with a citrus zester. Process zest and sugar until zest is
grated, about 1 minute. Add brown sugar, eggs and cream and process until very well mixed, 30 to 45 seconds. Drop rounded teaspoonfuls of the batter on the prepared cookie sheets, leaving 1 1/2 inches between cookies, then sprinkle the top of each cookie with 2 or 3 pieces of toasted slivered almonds. Bake in center of oven for 8 to 10 minutes or until cookies are golden brown. Transfer cookies to racks to cool.

Store in airtight containers for up to 3 days; the cookies can be frozen for up to 2 months.