Lemon Nut Cookies
- Level: Intermediate
- Yield: about 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 124
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 0
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 14
- Sodium
- 17
- Total: 1 hr 25 min
- Prep: 40 min
- Inactive: 30 min
- Cook: 15 min
Ingredients
1 1/4 cups pine nuts, toasted
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1/2 cup powdered sugar, plus 1 cup for rolling
1 tablespoon fresh lemon juice
1 teaspoon lemon zest, plus 2 teaspoons
1 teaspoon vanilla extract
Directions
- In a food processor, pulse together the nuts, flour, cornmeal, and salt until finely ground and smooth.
- Using a hand-held or stand mixer, beat together the butter and 1/2 cup powdered sugar in a medium bowl until light and creamy. Add the lemon juice, 1 teaspoon zest, and vanilla and beat to combine. With the mixer on low speed, add the dry ingredients in 3 batches until just combined; be careful not to over-mix. Chill the dough in the refrigerator for 30 minutes.
- In a shallow bowl, combine the remaining sugar with remaining zest. Set aside.
- Preheat the oven to 350 degrees F.
- Roll the dough into 1 1/2-inch balls. Transfer the dough onto cookie sheets and bake until firm and very pale golden, about 12 to 15 minutes.
- While the cookies are still warm, roll each cookie in the sugar mixture. To achieve a solid coating, roll each of the cookies a second time in the sugar mixture.