Lemon Almond Cookies - Kraft Recipes Top
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Lemon Almond Cookies

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  • In a food processor, pulse together the nuts, flour, shortbread cookies, and salt until finely ground and smooth. Beat together the butter and 1/2 cup powdered sugar until light and creamy. Add the eggs one at a time, blending well at each addition. Add the lemon juice, lemon zest, and vanilla and beat until combined. With the mixer on low speed add the dry ingredients in 3 batches, until just combined; do not over-mix. Roll the dough into a log and wrap in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes to an hour.
  • Preheat the oven to 350 degrees F. Roll the dough into 1-inch to 1 1/2-inch balls. Place on a cookie sheet about and inch apart.
  • Bake 12 to 15 minutes until firm and pale golden. Place the cookies on a cooling rack and sprinkle with the remaining powdered sugar.

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