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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
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