We are having some friends for dinner tonight and I wanted to make a light dessert and decided on these crunchy buttery cookies. I will serve with some fresh berries. I made with Meyer Lemon zest but you could also make with orange, lime or lemon zest. I also think adding almond extract instead of the vanilla would be a nice touch.
Makes: about 1 1/2 dozen 2.5 inch cookies
1/2 cup raw ground almonds- I ground mine up in the food processor
5 tablespoons of unsalted butter
1/3 cup of sugar in the raw or granulated sugar will work
3 tablespoons light corn syrup
1/3 cup of flour
1 pinch of salt
Zest from one Meyer Lemon
1 teaspoon pure vanilla extract
1. Preheat oven to 350 ° F and line two baking sheets with parchment paper.
2. In a medium saucepan over medium low heat, combine the butter, sugar and corn syrup. Mix constantly until the mixture melts and comes to a boil. Remove from the heat and stir in the flour, salt, ground almonds, Meyer Lemon zest and vanilla. Combine well.
3. Using a teaspoon, drop the batter onto the baking sheets. Bake the cookies until evenly light brown, about 8 minutes. At the 4 minute mark, turn the baking sheet around in the oven to ensure even baking. The cookies won’t begin to spread until about 3-4 minutes into baking.
4. Cover a cooling rack with paper towels. When the cookies are finished baking, place them on the paper towelled covered wire rack and let cool.