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.