Recipe: Pucker-Up Citrus Crisps (cookies, using lemon oil and zest)

PUCKER-UP CITRUS CRISPS

1 cup sugar, divided
1/4 cup lemon juice
1/4 cup (1/2 stick) unsalted butter, at room temperature
2 tablespoons heavy (whipping) cream
1/2 teaspoon lemon oil
1 tablespoon grated lemon zest
1/2 teaspoon baking soda
1 cup cake flour
1 cup whole almonds, with skins, toasted and ground*

In a small saucepan, dissolve 1/4 cup of sugar in lemon juice over medium heat. Simmer until it thickens slightly, about 1 minute. Add butter, stirring just until melted.

Remove from heat and transfer mixture to a bowl. Add cream, lemon oil, remaining 3/4 cup sugar, lemon zest, baking soda, flour and ground almonds; mix well. Refrigerate for 1 hour, until well chilled.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

On a lightly floured surface, roll out dough 1/8 -inch thick. Cut into 1 1/2-inch-wide strips. Cut in opposite direction, on the diagonal, again 1 1/2-inches apart, to make diamond shapes.

Transfer crisps to lined baking sheet and bake until lightly golden on edges, 8 to 10 minutes. While baking, crisps will puff and crack slightly. Remove from pan and cool on a rack before serving. When they are cool, they will be crisp.

*Toast the almonds on a cookie sheet in a 375-degree F oven for 5 to 7 minutes and then grind them in a blender or food processor (don't overprocess, or you will end up with almond butter).

Makes 3 to 4 dozen cookies
Source: Wine Country Cooking by Joanne Weir