There is something about sweet lemon cookies when the weather gets warmer! Although these cookies require quite a few steps, they are well worth it because they can stay. in the freezer for up to 6 months!
INGREDIENTS
Cookies
- 1 cup (16 tablespoons) unsalted butter, at room temperature
- 3/4 cup white granulated sugar
- 1/2 teaspoon pure almond extract, optional (Note 1)
- 3/4 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 1/4 teaspoon fine sea salt
- 2 cups + 2 tablespoons white all-purpose flour
- 1/2 cup prepared lemon curd (Note 2)
- 1/2 cup white granulated sugar, for rolling the cookies in
Glaze
- 1 cup powdered sugar
- 3-4 tablespoons heavy whipping cream (or 2 tablespoons whole milk)
- 1 drop pure almond extract (add more or omit to personal preference)
- 1/8 teaspoon fine sea salt
Lemon Curd
- 1 and 1/2 cups white granulated sugar
- 3-4 large lemons (~3 tablespoons zest and 1/2 cup juice)
- 1/2 cup unsalted butter, at room temperature
- 4 large eggs
- 1/8 teaspoon fine sea salt
Sources:
- Main image & Recipe: Chelsea’s Messy Apron
