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
- ½ C granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoon unsalted butter chilled and cubed
- 4 tablespoon shortening or chilled coconut shortening
- 2 eggs
- 1 ¼ teaspoon almond extract divided
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Topping
- 2 tablespoon lemon juice
- ¼ teaspoon almond extract
- 1 ½ 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 teaspoon 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 ¼ teaspoon almond extract, lemon juice, and powdered sugar and whisk until combined and smooth and creamy.
Nutrition
Serving: 0g | Calories: 120kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg