Lemon Almond Shortbread
The Perfect Spring Cookie
Spring is officially here and I couldn’t be happier! Warmer weather normally means I get to pull out my favorite flavor profiles. Think lemons, basil and edible florals…I could go on but I am most pleased with LEMONS and all things citrus. You could say I am OBSESSED and not just with citrusy desserts: grilled steak with bright, zesty Chimichurri sauce or Fish En Pappioltte (in parchment) with lemon wheels and garden-fresh Tarragon…I digress. Now turning to these delightful little Lemon Almond Shortbread cookies. So easy and delicious. The flaky, buttery crust paired with the bright zest of the lemon and crunch of the almond leaves you with the perfect little Spring cookie. Voila!
Lemon Almond Shortbread
- 2 sticks salted butter
- 1/2 cup white sugar
- 2 cups sifted flour
- 1 teaspoon lemon extract
- 1 tablespoon fresh lemon juice
- Zest of two lemons
- 1/2 Cup Sunnyland Farms Sliced Almonds
Directions:
- Mix all ingredients with mixer or by hand, refrigerate at least one hour.
- Roll in small balls, press with back of measuring cup and top with slivered almonds.
- Bake at 350 for 15 minutes/slightly golden.
Products Used
Lemon Almond Shortbread cookies are so easy and delicious. The flaky, buttery crust paired with the bright zest of the lemon and crunch of the almond leaves you with the perfect Spring cookie.
Tags: Desserts