Ingredients
The following ingredients have 4 Servings
- ½ cup cane sugar
- 6 Tablespoons unsalted butter (softened)
- 1 large egg
- 2 Tablespoons fresh lemon juice (juice from 1 lemon)
- Zest of 1 lemon
- ½ teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 cups blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup powdered sugar
- 2 Tablespoons fresh lemon juice
- Zest of 1 lemon (to sprinkle on top (optional))
Instruction
- In a large bowl, cream butter and sugar together until light and fluffy (about 2 minutes) with a hand mixer or standing mixer. Add in vanilla, lemon extract, egg, lemon zest, and lemon juice and whisk again until combined.
- Add almond flour, baking soda and salt to wet ingredients and stir using a spoon until just combined.
- Chill dough for at least one hour
- Preheat oven to 350ºF and line baking sheet with parchment paper.
- Using a Tablespoon scoop the dough, roll into a ball and place onto the baking sheet. Bake for 12-14 minutes until edges are slightly browned.
- Remove from the oven and cool cookies for 5-10 minutes before transferring to a cooling rack. These cookies are very delicate so will break if you transfer them while still hot.
- While cookies are cooling, make lemon glaze by adding powdered sugar and lemon juice in a medium bowl. Stir to combine. You may need to add in more lemon juice if the glaze is too thick (start with one teaspoon at a time). Glaze should be somewhat thick. Frost each cookie with the lemon glaze. Sprinkle additional lemon zest on top if you prefer.
- Let cookies sit for about 5 minutes until icing has set and serve.