Soft-Baked Lemon Almond Cream Cookies

Recipe by Renee Shelton

These cookies are cake-like, and the lemon zest gives it a naturally light lemon-yellow color.

Ingredients

• Sliced almonds, lightly toasted, as needed, about 1/2 cup
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 2 eggs, large
• 1 cup cream
• 2 cups flour
• 1 tablespoon finely grated lemon zest
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Procedure

1. Mix the sugars and eggs in a large mixing bowl. Add in the cream. In a separate bowl stir together the flour, zest, baking soda and salt; incorporate this into the cream batter.
2. Using a teaspoon or soup spoon, spoon the batter onto a sheet of parchment paper over a baking sheet. Sprinkle with sliced almonds, and bake in a 350°F oven until browned around the edges. The cookies will be soft and cake-like. Cookies are best if used same or next day.