Lemon cream cookies
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Lemon cream cookies
  Lemon    Cookies    Creams  
Last updated 6/12/2012 1:21:56 AM. Recipe ID 54358. Report a problem with this recipe.
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      Title: Lemon cream cookies
 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    Lg Eggs
      1 c  Heavy cream
      2 c  All-purpose flour
    1/2 ts Salt
      1 ts Baking soda
  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. 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

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Recipe ID 54358 (Apr 03, 2005)

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