LEMON AND ALMOND COOKIES

Yummy yummy in my tummy.  Great cookies to bake in no time at all and to top it all up, they taste great warm or cold.  If you are in a hurry you can use the food processor and to be honest, I often do this when we want a nice warm cookie with our hot drinks on a rainy day.

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Suitable for: Gluten free (use gluten free flour)

Prep: 15 mins, Cooks In: 15 mins

Serves: 8 – 10 Cookies

 

Ingredients:

100g ground almonds
80g caster sugar
100g softened butter
100g plain flour
1 pinch salt
2 tsp lemon extract
Zest of 1 lemon
4 to 5 Glacé cherries halved

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Method:

1. Preheat the oven to 180°C or gas mark 4

2. Line the baking tray with greaseproof paper

3. Cream butter and sugar together into a bowl

4. Add ground almonds to the creamed mixture then flour, salt, lemon extract, and lemon zest make into a smooth dough

5. Roll into golf size balls and flatten to about 1cm thickness on the tray

6. Place the cherries in the middle of cookies

7. Bake in the centre of the oven for 10-15 minutes or until light golden colour

8. Remove cookies from oven after 15 minutes and leave on tray for about a minute to harden even though they may be pale from the top

9. Can be served warm or stored in an airtight container when cold.