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.