Almond Lemon Cake Cookies
Soft like cake, chewy like a cookie.
Servings: 18 cookies
Calories: 120kcal
Cost: $2.50
Equipment
- Food Processor
Ingredients
- 2 C all purpose flour or gluten free flour blend
- 1/2 C granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp unsalted butter chilled and cubed
- 4 Tbsp shortening or chilled coconut shortening
- 2 eggs
- 1 1/4 tsp almond extract divided
- 1 tsp vanilla extract
- 1 tsp lemon zest
Topping
- 2 Tbsp lemon juice
- 1/4 tsp almond extract
- 1 1/2 C powdered sugar
Instructions
For the Almond Cake Cookies
- Preheat oven to 375°F and line cookie sheet with parchment paper
- In a food processor combine flour, sugar, baking powder, and salt.
- Add in chilled butter and shortening, and pulse until it has a wet sand appearance (about 10 pulses).
- If your processor is large enough continue to use it, but if not, pour wet sand into a large bowl and continue with recipe using a wooden spoon to mix.
- Add eggs, 1 tsp almond extract, vanilla, and lemon zest.
- Combine until dough is formed.
- Scoop with a small cookie scoop (1 Tbsp) and roll into 1 inch balls. Place on parchment-lined cookie sheet.
- Bake for 12-14 minutes or until lightly golden brown and slightly cracked.
- Allow cookies to cool completely and then dip upside down in glaze and turn over to set.
Simple Glaze
- Combine 1/4 tsp almond extract, lemon juice, and powdered sugar and whisk until combined and smooth and creamy.
Nutrition
Calories: 120kcal