12 Days of Cookies "Lemon Snaps" Day 7

I can hardly believe we're a week deep into the cookie fun!

 

 

Besides some very late nights, elbow deep in dough trying to get to the bottom of the bowl who knew most of the recipes would make 3 to 4 dozen!!, have found immense pleasure in tackling this project.

 

Today's cookie was made with love with my Sugar in mind;

 

 whom has an unusual sweet tooth.

He favors off-the-beaten-path flavors like the main ingredient in today's cookie, lemon.

 

But doesn't like chocolate all that much.

I KNOW!!!

UNFATHOMABLE!!

Imagine MY being a chocolate fiend reaction!

I'm thinking their has to be a defective gene somewhere.

I pray to God it wasn't passed down to any of our children.

  

 

Lemon Snaps

 

Ingredients

1/2 C butter

2/3 C sugar

2 tsp lemon peel, grated

1 egg

1 3/4 C All Purpose flour

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp cream of tartar

3 TBLS lemon juice

1 TBLS water

1/2 C finely shopped almonds

1/2 C powdered sugar

 

Directions

Preheat oven to 350 degrees.

In a bowl, beat the butter, sugar, and lemon peel until fluffy.  Beat in egg until fluffy.  Combine the flour, salt, baking soda, and cream of tartar in a separate bowl.  Mix the lemon juice and water in another bowl.  Add in the flour mixture alternately with the lemon juice mixture.  Mix just until blended.  Stir in nuts.

With floured hands, form dough into 1" balls; place 1" apart on ungreased baking sheet.  Bake for 15-18 minutes or until very light brown and firm to touch.  Cool 5 minutes than move to a wire rack and cool an additional 5 more minutes.  Then gently shake a few at a time in a small bag of the powdered sugar.  Cool completely.  Freeze if desired between sheets of wax paper (dust with powdered sugar again before serving).
Yields appx. 3- 3 1/2 dozen