Summary:

Shortbread Lemon Cookies might be a good recipe to expand your dessert repertoire. For 29 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 7g of fat, and a total of 134 calories. This recipe serves 36. It is a good option if you're following a lacto ovo vegetarian diet. 3 people were glad they tried this recipe. Head to the store and pick up flour, almond flour, lemon zest, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 10%. Try Lemon Shortbread Cookies with Lemon Icing {A Tribute to Aunt Roxanne}, Lemon Shortbread Cookies with Lemon Icing {A Tribute to Aunt Roxanne}, and Lemon Shortbread Cookies for similar recipes.

Dietary Info:

Ingredients:

• 1.5 sticks butter - $3.49
• 2 eggs - $7.49
• 1 tablespoon lemon zest - $4.99
• 2 cups almond flour - $7.49
• 0.5 cup caster sugar - $11.49
• 1.25 cups flour - $2.59
• 1 tablespoon lemon juice - $1.79
• 4 small lemons - $0.85
• 36 servings powdered sugar - $2.29

Instructions:

1. Beat butter with one egg.
2. Add almond flour, sugar, all-purpose flour, and lemon juice, and mix with the mixer on the lowest setting.
3. Shape the dough into two rolls, about 2 inches each in diameter, and put in the refrigerator for 3 hours.
4. Preheat oven to 35
5. Slice each log into cookies, about 1/8 inch thick, and place on a lightly greased baking sheet.
6. Beat the second egg and brush the top of each cookie with it.
7. Place one lemon slice on top of each cookie.
8. Sprinkle with sugar and bake for 12-15 minutes.
9. If you like the tops of the cookies browned, put them under the broiler the last 5 minutes of baking.
10. Cool and optionally sprinkle with powdered sugar (optional).