Lemon Crinkle Cookies

By Maverick19

You can use Limoncello or Lemon Juice in this recipe. Recipe yields 2 dozen cookies

Ingredients

• 8 oz almond paste
• 1/4 cup granulated sugar
• 2 Tbsp corn starch
• 1/2 tsp baking powder
• 2 lemons, zest only, juice reserved if not using limoncello
• 2 Tbsp Limoncello OR Lemon Juice
• 1 large egg white, beaten
• Powder sugar for coating

Preparation

Step 1

Preheat the oven to 350 degrees F.

1. Line a baking sheet with parchment paper and spray with baking spray.
2. In a large mixing bowl, grate the almond paste with a large cheese grater. Add the sugar, cornstarch, baking powder, lemon zest and Limoncello or Lemon Juice. Beat with mixer until smooth. Add in the beaten egg white and mix until incorporated and smooth.
3. Using an ice cream scoop or 2 teaspoons, drop a small dollop of dough, about 2 teaspoon, into confectioner sugar. Spoon some powder sugar over the dough so that it is evenly coated with sugar, before you attempt to roll it. Roll into little balls.
4. Place on prepared baking sheets, 2 inches apart. Bake for 10-12 minutes. The cookies may be soft out of the oven but will firm up as they cool. Don't move from baking sheet until completely cool.