Lemon Cream Cookies - Pjxg05A

---------- Recipe via Meal-Master (tm) v8.02

Title: LEMON CREAM COOKIES - PJXG05A
Categories: Cookies, Fruits
Yield: 70 servings

1/2 c Almonds; blanched/slivered
1/2 c Sugar
2 Lemons
1/2 c Dark brown sugar; packed
2 Eggs; large
1 c Heavy cream
2 c Flour
1/2 ts Salt
1 ts Baking soda

Preheat oven to 350 deg. Line cookie sheets with
parch- ment 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. Remove zest 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.Judy Garnett/Raleigh, NC
PPJXG05A

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