I hope you enjoy these delectable delights and I look forward to sharing more recipes with you in the coming weeks and months. We will see if this one remains #1 in my kitchen and yours too!
Lemon Almond Wedding Cookiesadapted from The Pioneer Woman Food and Friends
2 sticks butter, unsalted and softened
1/2 c. powdered sugar
1 tsp. kosher salt
1 t. lemon extract
1/2 t. almond extract
1 T. lemon juice
2 lemons, zested
1 c. almond flour
2 c. flour
1 1/2 c. powdered sugar, sifted (sifting is optional)
Cream the butter and sugar well with a stand or hand mixer. Beat in the salt, lemon and almond extracts, lemon juice and the zest. Mix in the almond flour. On low speed, add the flour, 1 cup at a time, mixing just until blended.
Refrigerate the dough for at least 45 minutes. (you can make this the night before and let it chill overnight). Just bring it out about 30 minutes before you want to start scooping the dough. Line the cookie sheets with parchment paper and preheat the oven to 325.
Use a 2 tsp. scoop and place the dough onto the parchment lined cookie sheets. Bake for 12-15 minutes or until done. Wait a minute or two (no longer) and toss the baked cookies into the sifted powdered sugar and then let them cool on a wire rack.
When they are completely cool, toss them again in the powdered sugar so they are well coated.
Makes about 4 dozen.
These are a little extra work, but soooooo worth it. They melt in your mouth!
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