Recipe courtesy of Michael Chiarello

Corn Flour Lemon Cookies

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  • Level: Easy
  • Total: 57 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 12 min
  • Yield: Makes about 1 dozen cookies
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Ingredients

Directions

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer with the paddle attachment, add the flours, sugar, butter, lemon zest and a pinch of salt. Mix on medium speed until the dough starts to form. Add the 4 egg yolks, 1 at a time, and mix briefly, just to incorporate. Spoon the dough onto a piece of parchment paper and roll into a log shape. Let the dough rest in the refrigerator for 30 minutes.
  3. Unroll dough from parchment paper and slice into half-inch thick cookie rounds. Place the rounds onto an un-greased cookie sheet and sprinkle with the finely chopped almonds. Bake for 10 to 12 minutes. The cookies should be set and light golden brown.

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