Sunny Summer Lemon Cream Cookies Recipe

Lemon Cream Cookies

1/2 c Almonds – blanched and slivered
1/2 c Sugar
2 Lemons
1/2 c Dark brown sugar – packed
2 lg Eggs
1 c Heavy cream
2 c All Purpose flour
1/2 ts Salt
2 Butter – softened

Preheat oven to 350 deg. Line cookie sheets with parchment paper or butter them. Place almonds on baking sheet or pie plate and toast them in preheated oven for about 4 mins. or just until they are crisp and faintly colored. Set almonds aside to cool. Leave oven on. Place sugar in food processor fitted with steel blade. Removezest from lemons with a citrus zester. Process zest and sugar until zest is grated, about 1 minute. Add brown sugar, eggs and cream and process until very well mixed, 30 to 45 seconds.

Drop rounded teaspoonfuls of the batter on the prepared cookie sheets, leaving 1 1/2 inches between cookies, then sprinkle the top of each cookie with 2 or 3 pieces of toasted slivered almonds. Bake in center of oven for 8 to 10 minutes, or until cookies are golden brown. Transfer cookies to racks to cool. Store in airtight containers for up to 3 days; the cookies can be frozen for up to 2 months.

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2 thoughts on “Sunny Summer Lemon Cream Cookies Recipe”

  1. This recipe calls for “2Butter”….2 what? 2Cup- 2T.? Also, just so you know the directions doesn’t tell you when to add the flour. For most of us that’s not a problem but it could be for someone new to baking.


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