Ingredients

The following ingredients have 4 Servings
  • 3 cups all-purpose flour
  • 1 tablespoon grated lemon zest
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 3/4 teaspoon pure almond extract
  • 2/3 cup well-shaken buttermilk
  • sliced almonds, for garnish
  • 1 1/2 cups confectioners sugar
  • 3 tablespoons well-shaken buttermilk
  • 1/4 teaspoon pure almond extract
  • 1/4 teaspoon pure lemon extract

Instruction

  • Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
  • Whisk together flour, zest, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in almond extract. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth.
  • Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks.
  • Whisk together all glaze ingredients and brush onto tops of cooled cookies. Sprinkle with almond slices. Let stand until cookies are completely cooled and glaze is set.