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 isn't one of those traditional Italian cookie recipes . But like many cultures we put our own twist in using spices, liqueurs, and seasonings that are known in our culture. Lemons are big off of the Amalfi coast in Italy. And fresh anything is big in Italian cooking. So this recipe is just a way to use up fresh lemons and have a sweet bite to it. -
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 -
* 2 cups of flour
* 3/4 cup softened butter
* 1 cup granulated white sugar
* 1 Tbsp of honey
* 1 large egg
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* Grated rind of 1 lemon
* 1 Tbsp. of juice squeezed from that lemon
* Preheat oven to 325 degrees.
* Combine honey with sugar till it's crumbly and turned color. I use a pastry cutter.
* Add butter and 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. Keep an eye out for "golden" at around
* 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
* Place sugar and almonds in saucepan.
* Turn heat to low.
* The sugar will melt.
* Once the sugar melts add butter and brown.
* Once browned splash the 2 tsp of bourbon.
* Yes, it will sizzle and poof!
* Keep stirring everything in the pan until it gets thick and a glaze is coating the almonds
* Your almonds may be sugary and maybe even a little crystallized.
* Remove from heat and break them apart on wax paper.
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. .
Sure. You could swap out walnuts. And even though we don't use pecans much in Italian dessert recipes - they would work fine too.
Probably not. And you can substitute corn syrup for it if you need.
Yup. Anything with a zing would work. Nothing sweet. All that is coming to mind right now is rum.
Back to the Lemon Cookie Recipe.
# 3 Anisette Cookies