Ingredients
- ¾ cup (1 ½ sticks) unsalted butter
- 1 cup sugar
- 2 large eggs
- 1 ¼ cups sifted flour
- 2 Tbsps very finely minced lemon zest
- 1/3 cup ground almonds
Preparation
Step 1
In large bowl of electric mixer, beat butter until smooth and add the sugar, beating until creamy. Beat in the eggs, scraping down the sides of the bowl. Add the flour, beating just until combined. Add lemon zest and almonds, stirring until well incorporated. Cover the bowl with plastic wrap and place in refrigerator until well chilled, at least 3 hours.
Preheat oven to 350 degrees. Butter a nonstick cookie sheet. Using a ½ tablespoon measure, spoon out level ½ t5ablespooon of chilled cookie dough onto the cookie sheet, placing them 3 inches apart. Bake for about 10 minutes or until the cookies have just flattened and are lightly browned around the edges. Cool on racks.
Variation: Spread 1 tablespoon best-quality seedless raspberry jam on the bottom of one cookie, then place the bottom of another cookie on top.