Lemon-Almond Sugar Cookies
*makes 4 dozen-1 tablespoon cookies
2 cups granulated Sugar
Zest of two large Lemons
1 cup unsalted butter, room temperature (2 sticks)
2 large eggs, room temperature
1 tablespoon Almond extract
1 tablespoon Lemon extract
½ teaspoon sea salt
½ teaspoon Baking powder
½ teaspoon Baking soda
3 ¼ cups All-purpose Flour
½ cup powdered Sugar
I adapted this from a Slow Roasted Italian recipe (I only changed a couple minor things), but found that the increase in lemon flavor was simply spectacular.
Preheat oven 350°F. Prepare baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer or an electric mixer combine sugar and lemon zest, until sugar is coated in lemon.
Add butter, cream until light and fluffy, approximately 2 minutes. Add almond extract, lemon extract and eggs. Mix until combined. Scrape sides down as needed. Add salt, powder, soda and flour. Mix until combined. Scrape sides of bowl as necessary.
Pour powdered sugar onto a large plate. Scoop 1 tablespoon portions of dough and roll into a ball. Roll in powdered sugar until coated. Place on baking sheet and repeat with remaining dough. I made 12 per sheet, but you could easily fit 18.
I baked mine for 14 minutes, but the recommended time is only 9-11 minutes. We live in a higher altitude, so I attributed that to the longer cooking time. Make sure once you remove from the cookie sheet you allow to cool on a cookie rack, then sprinkle with more powdered sugar.