I have a new addiction. It’s called Pinterest. I am hooked. Every day I have to check out all the new pins my friends have posted, and every day I have to pin at least one photo of a beautiful food arrangement, a precious baby, a gorgeous kitchen, or a delicious recipe.
As I was going through the pin boards one morning, my eyes were drawn in closer by a slice of lemon; it was a slice of lemon atop of what looked like a crunchy shortbread cookie. That photo led me to a site of even more gorgeous photos and recipes. But, the site was in Russian.
What to do, what to do? Google Translate, of course!
Then, another issue followed; metric system units.
In all honesty, I can’t tell you what a ‘gram’ of anything is. I should know this since I went to school in Macedonia up until the 5th grade, but I forgot. To understand ounces, inches, and all that jazz, I had to give up on the other system in order to learn the new one.
Thank goodness for my Salter Kitchen Scale!
I made these cookies as soon as I could because I had to feed my curiosity; taste of a baked lemon slice. With the peel.
Am I alone in this? Have you eaten the peel of a lemon?
The verdict is that the cookies are amazing; sweet, crumbly, and citrusy. True taste of Spring.
But, I didn’t like the taste of the lemon peel. It was what I expected; chewy and bitter. I thought to put more sugar on it to see if that would help, but that was just too much sugar on top of sugar.
Next time, I think I am going to remove the lemon slice once the cookies cool down.
- 1 1/2 sticks (12 tablespoons) butter, softened
- 2 eggs , divided
- 1 tablespoon lemon zest
- 2 cups finely ground almonds or almond flour
- 1/2 cup superfine sugar or caster sugar
- 1 1/4 cups of all-purpose flour
- 1 tablespoon lemon juice
- 4 whole small lemons , with peel, washed, dried, and cut into very thin slices
- powdered sugar for sprinkling
Beat butter with one egg.
Add almond flour, sugar, all-purpose flour, and lemon juice, and mix with the mixer on the lowest setting.
Shape the dough into two logs, about 2 inches each in diameter, and put in the refrigerator for 3 hours.
Preheat oven to 350.
Slice each log into cookies, about 1/8 inch thick, and place on a lightly greased baking sheet.
Beat the second egg and brush the top of each cookie with it.
Place one lemon slice on top of each cookie.
Sprinkle with sugar and bake for 12-15 minutes.
If you like the tops of the cookies browned, put them under the broiler the last 5 minutes of baking.
Cool and optionally sprinkle with powdered sugar.
WW Freestyle SmartPoints: 4
I’M IN THE MOOD FOR…
- Has Eggs
- Is Healthy
- Is Make Ahead
- Is Simple
- Is a Smoothie
- Is Kid Friendly
- Is Light
- Is Quick
- Is Perfect for Work
- Are Cheesy
- Are Dips or Spreads
- Are Healthy
- Are Perfect for Parties
- Are Simple
- Has Beef
- Has Chicken
- Uses an Instant Pot
- Is Quick
- Has Seafood
- Uses a Slow Cooker
- Is Vegetarian
- Have Alcohol
- Are Crowd Pleasers
- Are Fruity
- Are Kid Friendly
- Are Seasonal
- Is Chocolatey
- Is Festive
- Is Frozen
- Is Easy