I am still very much in a CNY cookie baking mode. In fact, I have been baking late into the wee hours of each night for the past 3 nights! Wherever I brought the cookies, be it at my workplace, or at Lisa's potluck dinner, my container always comes back empty. Good news for me I know, for them to be received so well :) I had planned to bring the same cookies for today's potluck and Ken and Yiling's but ran "out of stock" at home. No choice, I had to start baking when I came back from Lisa's at 11pm. Someone give me an award already!
In the midst of baking the cashew nut cookies, I found another interesting recipe which I want to share with you.
Lemon Almond Cookies
100 gm unsalted butter, softened at room temperature
65 gm caster sugar
1 egg
175 gm plain flour / all-purpose flour
35 gm cornflour
zest (only yellow part) of 1 lemon
1/4 tsp baking powder
1/8 tsp salt
20 gm ground almond
2 Tbsp demerara sugar
- Use an electric mixer to beat the butter and caster sugar until creamy. Mix in the egg and beat until light and fluffy.
- Sift in the plain flour, cornflour, baking powder and salt. Stir in the lemon zest and almond. Just get all the ingredients combine until you get a ball of dough. Don't over knead though. Use a plastic film to help roll out the dough into a long tube shape, about 4 to 5cm in diameter. Wrap the dough and chill in fridge for at least 2 hours, or until firm.
- Preheat oven to 170C/335F.
- Remove the dough from fridge. Cut into thin pieces, about 1/2cm in thickness. Transfer to a lined baking tray. Sprinkle with demerara sugar and bake in preheated oven for about 12 to 15 minutes, until the edges are lightly brown. Transfer to a wire rack to cool completely. The cookies can be stored in an air-tight container or plastic bag for a few weeks.
Read more: http://en.christinesrecipes.com/2013/01/lemon-almond-cookies-chinese-new-year.html#ixzz2KXPhNuXU
The cookies turned out more shortbread-y if you get what I mean. Not to say they are bad, but the texture is quite different to the crunchy cashew nut cookies. Also well received!
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The raw form |
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Don't they look great especially with the brown sugar sprinkled on them |
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