Skip to main content

Baking time: Lemond Almond Cookies

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



    1. Use an electric mixer to beat the butter and caster sugar until creamy. Mix in the egg and beat until light and fluffy.
    2. 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.
    3. Preheat oven to 170C/335F.
    4. 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!

    The raw form

    Don't they look great especially with the brown sugar sprinkled on them
    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Murder Mystery Dinner Party

    Two Saturdays ago we were invited to the Kim's for a themed dinner, specifically a Murder Mystery dinner party.  What is that, you might ask.  It was our first time attending such a dinner too, and so how it works is: a group of people attend a dinner party.  Each is assigned a role and will be given a script to read that night.  The aim of the party is to identify a murderer in the midst of us by the end of the night.  The hosts would work off a dinner game set (they got it off Amazon) and it comes with proper invites, setting/ scene, table name cards, scripts and even a suggested menu.  Clearly RX is an Agatha Christie fan. Two weeks beforehand, we received our invites in the postbox, telling us what roles we each have been assigned and the suggested attire (and props if necessary).  Interesting yes? The dinner was to start at 7pm and we were to have 8 people that night.  It's all very mysterious… Our invitation cards assigned K the...
    Post a Comment
    I wanna read more!

    Cooking mee pok dry | bak chor and fishball noodles

    When I touched down at Changi airport a few weeks ago, I was very hungry and K suggested grabbing a quick bite at the food court.  I immediately went for the queue at the bak chor (minced pork) noodles stall.  This one dish is very local and we simply can't find it here.  London's Chinatown has a few Malaysian restaurants with fried kway teow, chicken rice, laksa, etc but there is no authentic fishball noodles or minced pork noodles. When my friend Corinne shared this link last week, I was intrigued and I didn't know K was too.  He suggested going to the Asian supermarket on Sunday to get the necessary ingredients.  We found Dodo fishballs from Singapore here - what a win!  Unfortunately the mee pok (yellow, flat noodles) is of a darker shade here and tastes slightly different (maybe a different type of wheat?).  We found fishcakes too. http://delishar.com/2015/12/fishball-noodles-mee-pok-tah.html This is a healthier version of the hawker center'...
    Post a Comment
    I wanna read more!

    Our Seoul Adventure (Part 1)

    Gosh life has been non-stop since coming back from Seoul.  Work has been very busy, and then Izzy had stomach flu and I was a bit under the weather too.  With this, one month just zoomed passed. Been meaning to continue our Seoul adventure. Day One To be honest we had a rocky start on the first day.  Our 2am flight was delayed till 3am and we were super groggy when we got on the plane.  Kids were sleeping and we had to wake them up.  The stewardess served us food at 4am and we had no appetite whatsoever.  Made worse by the turbulence which scared us so much.  I think in total we each slept about 4h that night.  So thankful that our kids love traveling and did not whine, but i did feel like i floated out of that plane into Incheon airport.  My original plan for Day One was to explore the palace area, have the famous ginseng chicken soup, and then visit the Bukchon hanok village.  Followed by a nice Korean BBQ for dinner.  The mo...
    1 comment
    I wanna read more!