Lemon Almond Crinkles

48
Servings
20m
Prep Time
72m
Cook Time
1h 32m
Ready In

Recipe: #1240

October 24, 2011



"Found this recipe on the Odense web site. They are a rich cookie that is even better then next day. I added a few drops of yellow food coloring to bring out the yellow color of the cookie dough, but you can omit the food coloring if desired."

Original recipe yields 48 servings
OK

Nutritional

  • Serving Size: 1 (17.4 g)
  • Calories 67.4
  • Total Fat - 1.8 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 4.4 mg
  • Sodium - 17.4 mg
  • Total Carbohydrate - 11.8 g
  • Dietary Fiber - 0.3 g
  • Sugars - 7.1 g
  • Protein - 1.2 g
  • Calcium - 11.4 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Beat grated almond paste, sugar, butter, egg, lemon zest and juice until mixture is light and fluffy.

Step 2

Sift flour, baking soda, baking powder, and salt into almond mixture. Mix until well blended. Wrap dough in plastic wrap (or plastic baggie) and refrigerate 1 hour or up to 5 days.

Step 3

Heat oven to 350F. Line baking sheets with parchment paper.

Step 4

Shape dough into 1" balls then roll each ball in powdered sugar.

Step 5

Bake 10-12 minutes or until puffed and lightly browned around edges. I took my first batch out after 10 minutes, but that was too soon. The second batch baked for 12 minutes, and that was better. Cool cookies on sheet, then store in container, using wax paper to separate layers.

Tips & Variations


No special items needed.

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