Vegetarian

Shortbread lemon cookies

Name: Shortbread lemon cookies
Total time: 45 min
Yield: 36 servings
Ingredients: 1.5 sticks butter; 2 free range eggs; 1 Tbsp lemon peel; 224 g almond flour; 100 g superfine sugar; 156.25 g flour; 1 Tbsp lemon juice; 4 small lemon; 36 servings powdered sugar

Shortbread Lemon Cookies are a refreshing citrus twist on classic shortbread cookies. This recipe is suitable for lacto ovo vegetarians and is ideal for making during the spring or summer seasons.

Ingredients

butter

1.5 sticks

free range eggs

lemon peel

1 Tbsp

almond flour

224 g

superfine sugar

100 g

flour

156.25 g

lemon juice

1 Tbsp

lemon

4 small

powdered sugar

36 servings

Method

Beat butter with one egg.
Add almond flour, sugar, all-purpose flour, and lemon juice, and mix with the mixer on the lowest setting.
Shape the dough into two rolls, about 2 inches each in diameter, and put in the refrigerator for 3 hours.
Preheat oven to 35
Slice each log into cookies, about 1/8 inch thick, and place on a lightly greased baking sheet.
Beat the second egg and brush the top of each cookie with it.
Place one lemon slice on top of each cookie.
Sprinkle with sugar and bake for 12-15 minutes.
If you like the tops of the cookies browned, put them under the broiler the last 5 minutes of baking.
Cool and optionally sprinkle with powdered sugar (optional).