Title: Lemon Cream Cookies
Categories: Cookie Fruit
Yield: 70 Servings
| 1/2 | c | Almonds; blanched, slivered |
| 1/2 | c | Sugar |
| 2 | | Lemons |
| 1/2 | c | Dark brown sugar; packed |
| 2 | | Lg Eggs |
| 1 | c | Heavy cream |
| 2 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1 | ts | Baking soda |
Preheat oven to 350 deg. Line cookie sheets with parchment paper or butter
them. Place almonds on baking sheet or pie plate and toast them in
preheated oven for about 4 mins. or just until they are crisp and faintly
colored. Set almonds aside to cool. Leave oven on. Place sugar in food
processor fitted with steel blade. Remove zest from lemons with a citrus
zester. Process zest and sugar until zest is grated, about 1 minute. Add
brown sugar, eggs and cream and process until very well mixed, 30 to 45
seconds. Drop rounded teaspoonfuls of the batter on the prepared cookie
sheets, leaving 1 1/2 inches between cookies, then sprinkle the top of each
cookie with 2 or 3 pieces of toasted slivered almonds. Bake in center of
oven for 8 to 10 minutes, or until cookies are golden brown. Transfer
cookies to racks to cool. Store in airtight containers for up to 3 days;
the cookies can be frozen for up to 2 months. Judy Garnett/Raleigh, NC
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