Lemon Almond Crinkles
Created by KathyD on October 24, 2011
- Servings: 48
- Prep Time: 20m
- Cook Time: 72m
- Recipe #1240
Ingredients
- 7 ounces almond paste, grated
- 3/4 cup sugar
- 1/2 cup unsalted butter, at room temperature
- 1 large egg
- 1 tablespoon grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 6-8 drops yellow food coloring (optional)
- 1 cup powdered sugar
How to Make
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Step 1: Beat grated almond paste, sugar, butter, egg, lemon zest and juice until mixture is light and fluffy.
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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.
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Step 3: Heat oven to 350F. Line baking sheets with parchment paper.
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Step 4: Shape dough into 1" balls then roll each ball in powdered sugar.
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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.
Nutritional Facts
- 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