Lemon Cream Cookies

---------- Recipe via Meal-Master (tm) v8.05

Title: Lemon Cream Cookies
Categories: Cookies
Yield: 70 servings

1/2 c Almonds; blanched; 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

Recipe by: Judy Garnett, Prodigy
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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