Lemon Almond Cookie
Ingredients
2 1/4 cups flour
1/2 cup cane sugar
1/2 tsp baking powder
1/2 tsp salt
1 stick softened unsalted butter
1 egg separated
1/2 milk of choice (I like oat)
1 tbsp lemon juice
2 tsp lemon zest
1/2 tsp almond extract
For The Glaze
1 cup powdered sugar
1 tsp lemon juice and zest
1-2 tsp milk depending on the consistency
Directions
1. Preheat oven to 350, line 2 baking sheets with parchment paper.
2. Seperate your egg with the yoke in a bowl and the egg whites in the bowl of a stand mixer with the almond extract. Using the whisk attachment, whisk on a high speed until the egg whites have stiff peaks. Remove the mixture and place in a bowl to set aside.
3. Sift together flour, slat, and baking powder. Set aside.
4. Cream together the butter and sugar until creamy. Add the egg yoke, milk, lemon juice and zest whisk until the mixture is combined (it is normal for it to look broken).
5. Add 1/2 of the dry ingredients to the wet mixture. Then add 1/2 of the egg whites. Then the rest of the dry ingredients then the rest of the egg whites.
6. Once all is combined scrape down the edges of the bowl and place in the fridge for 10-20 minutes.
7. Remove the batter from the fridge. Roll the batter into about 25 gram balls making sure they are the same general size. Refrigerate again for 10 minutes the place in the oven to cook for 12-15 minutes.
8. Remove the cookies from the oven. Allow to cool for 10 minutes. Transferring onto a cooling rack cool for another 10 minutes before glazing.
9. For the glaze combine all glaze ingredients, whisk until there are no clumps of powdered sugar. Dip the tops of all cookies and let them dry for 10 minutes before serving.
10. For storing, I recommend keeping them in a sealed container. In a space that is roomteperture is best. Serve up to 4 days after baking.
Recipe Recap
Directions
1. Preheat oven to 350, line 2 baking sheets with parchment paper.
2. Seperate your egg with the yoke in a bowl and the egg whites in the bowl of a stand mixer with the almond extract. Using the whisk attachment, whisk on a high speed until the egg whites have stiff peaks. Remove the mixture and place in a bowl to set aside.
3. Sift together flour, slat, and baking powder. Set aside.
4. Cream together the butter and sugar until creamy. Add the egg yoke, milk, lemon juice and zest whisk until the mixture is combined (it is normal for it to look broken).
5. Add 1/2 of the dry ingredients to the wet mixture. Then add 1/2 of the egg whites. Then the rest of the dry ingredients then the rest of the egg whites.
6. Once all is combined scrape down the edges of the bowl and place in the fridge for 10-20 minutes.
7. Remove the batter from the fridge. Roll the batter into about 25 gram balls making sure they are the same general size. Refrigerate again for 10 minutes the place in the oven to cook for 12-15 minutes.
8. Remove the cookies from the oven. Allow to cool for 10 minutes. Transferring onto a cooling rack cool for another 10 minutes before glazing.
9. For the glaze combine all glaze ingredients, whisk until there are no clumps of powdered sugar. Dip the tops of all cookies and let them dry for 10 minutes before serving.
10. For storing, I recommend keeping them in a sealed container. In a space that is roomteperture is best. Serve up to 4 days after baking.
Ingredients
2 1/4 cups flour
1/2 cup cane sugar
1/2 tsp baking powder
1/2 tsp salt
1 stick softened unsalted butter
1 egg separated
1/2 milk of choice (I like oat)
1 tbsp lemon juice
2 tsp lemon zest
1/2 tsp almond extract
For The Glaze
1 cup powdered sugar
1 tsp lemon juice and zest
1-2 tsp milk depending on the consistency