italian dessert recipes

Lemon Cookie Recipe

"...with a surprise bourbon glazed almond crunch!"




lemon cookie recipe


This lemon cookie recipe is a part of my lemon dessert recipes collection. Even though this has a hidden crunch surprise - bourbon glazed almonds, it's an option.

This is one of those drop cookie recipes, where you don't have to roll or shape the dough. With that being said though - if it makes you feel better you can put the dough in the refridgerator for an hour.

This isn't what I would call a typical Italian cookie recipe - but we do use lemons a lot in our meal planning and hence lemons seem to show up quite a bit in our Italian dessert recipes.

There are a few substitutions and modifications that you can choose and you can see some of those ideas below. Of course the lemon cannot be substituted(or it wouldn't be a lemon cookie recipe, right?)

Thanks for stopping by -
Lisa




Lemon Cookie Recipe

A drop cookie recipe


YIELD - About 2 Dozen Lemon Cookies

Ingredients:

2 cups of flour

3/4 cup softened butter

1 cup granulated white sugar

1 Tbsp of honey

1 large egg

1 teaspoons baking powder

1 teaspoon baking soda

Grated rind of 1 lemon

1 Tbsp. of juice squeezed from that lemon

Procedure

 * Preheat oven to 325 degrees.

* Combine honey with sugar till it's crumbly and turned color. I use a pastry cutter.

* Add butter, blend.

* Add egg, blend till smooth.

* Add lemon zest and lemon juice.

* In separate bowl combine flour, baking powder, baking soda and one shake of salt.

* Add to egg and sugar mixture. Mix until well combined.

* Add the glazed almonds and stir together.

* Drop by tablespoon onto a greased cookie sheet. Space about 2-3 inches apart. These spread.

* Bake until golden.

Glazed Bourbon Almonds

* 2 Tbsp of white sugar

* 1/4 cup of blanched almonds chopped smaller than peas.

(You can blanch almonds if you only have whole almonds in your pantry. See how to blanch almonds.)

* 2 tsp. of bourbon (plenty still left to drink!)

* 1 tsp of butter

Procedure

 * Place sugar and almonds in saucepan.

* Turn heat to low.

* Allow sugar to melt and liquefy.

* Add butter and brown.

* Once browned splash the 2 tsp of bourbon.

* Yes, it will sizzle and poof!

* Your almonds should be sugary and maybe even a little crystallized.

* Remove from heat and immediately break apart.






Do I need *fresh* lemons?



Really that's the best. And lemons aren't hard to find. I've never made these with extract, so I can't really comment on how that would turn out.


Can I substitute the almonds?



Sure. You could swap out walnuts. And even though we don't use pecans much in Italian dessert recipes - they would work fine too.


Do I need the honey?



Probably not. And you can substitute corn syrup for it if you need.


Can I substitute the bourbon?



Yup. Anything with a zing would work. Nothing sweet. All that is coming to mind right now is rum.





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Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.