- 4 ounces butter
- 1 lemon, zested
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon lemon juice
- 1/4 cup dried tart cherries, finely chopped
- 1 3/4 cup flour
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons chile powder
- 1/2 teaspoon salt
- 2 cups powdered sugar
- 1 tablespoon lemon juice
For the cookies: Cream the butter, lemon zest, and sugars until light and fluffy. Slowly add the egg and lemon juice. Add the cherries. In another bowl, mix together the flours, baking soda, chile powder, and salt. Add to the butter mixture. Roll in parchment paper to a diameter of 3/4-inch. Chill well (or freeze).
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
When the batter is chilled, slice into 1/4-inch coins. Bake on prepared baking sheet until light golden brown, 12 minutes. Cool slightly.
For the glaze: Mix the powdered sugar and lemon juice thoroughly.
Drizzle the lemon glaze over the cookies while still warm.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.