Best Old Fashioned Lemon Almond Cookies Bruber Recipes
BUTTERY ALMOND COOKIES
"My husband loves these cookies," says Elaine Anderson of Aliquippa, Pennsylvania. "They have an old-fashioned flavor that goes well with a cup of tea. Plus they're simple to put together."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until bottoms are golden brown and cookies are set. Cool for 1-2 minutes before removing to wire racks to cool completely. Roll in remaining confectioners' sugar.
Nutrition Facts : Calories 54 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 22mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
LEMONIA COOKIES
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Dissolve the ammonia in the milk, and set aside.
- In a large bowl, cream together the lard and sugar until smooth. Mix in the lemon oil, eggs, and salt. Stir in the milk alternately with the flour to form a soft but manageable dough. Roll the dough into walnut sized balls. Place 2 inches apart onto an ungreased cookie sheet. Flatten the cookies using the bottom of a glass dipped in sugar.
- Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 11.4 g, Cholesterol 6.3 mg, Fat 2.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 15.8 mg, Sugar 5.5 g
OLD-FASHIONED LEMON ALMOND COOKIES BRUBER
Steps:
- In a bowl with an electric mixer cream together the butter and 1 cup of the sugar and beat in the egg, the zest, and the almonds. Beat in the flour, a little at a time, beat the dough until it is combined well, and chill it, covered for 2 hours. Form the dough into walnut-size balls and arrange them 2 inches apart on lightly greased baking sheets. Dip the bottom of a glass, moistened, in the remaining 2 tablespoons sugar and with it press down on the cookies, flattening them to about 2 inches in diameter. Bake the cookies in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until they are golden around the edges, transfer them to racks, and let them cool.
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