Lemon-Almond Cookies with Lemon Glaze

 

2¼ cups flour

½ tsp. baking powder

½ tsp. kosher salt

¾ cup granulated sugar

2 Tbsps. grated lemon zest

1 cup butter

1 egg

1 tsp. vanilla

¼ tsp. almond extract

glaze:

1 cup powdered sugar

1 tsp. grated lemon zest

3 Tbsps. fresh lemon juice

¾ cup sliced almonds

Preheat oven to 350°.

Whisk the flour, baking powder, and salt together.  Set aside.

In a small bowl, combine the sugar with lemon zest and rub together with your fingers until fragrant and combined. Combine the butter and sugar mixture and beat until light and fluffy, about 3 minutes. Add the egg and extracts, mixing until smooth. Beat in the flour on low speed until the mixture comes together into a dough.

Drop the dough by the Tbsp. onto the prepared baking sheets. Gently press down the dough with the palm of your hand.

Bake for 12 minutes, until the cookies are just set and slightly golden around the edges. Let cool on the sheet for 2 minutes, then remove to a cooling rack to cool completely.

Whisk the confectioner's sugar, lemon zest, and juice. Dip the tops of the cooled cookies into the glaze. Sprinkle sliced almonds on top. Let the cookies sit until the glaze has set, about 15 to 20 minutes. Store in an airtight container up to 3 days.

This recipe can be found here.