Cookie Recipe for Luscious Lemon Sandies or Sables

Lemon Sandies
Crunchy lemon cookies with a delicate hint of almonds.

Yield: 4 dozen cookies	< < Back to Cookie Recipe Index
• 1 cup powdered sugar • 2/3 cup slivered almonds, finely ground • 1/2 cup butter, softened • 2 egg yolks	• 1 1/2 teaspoons grated lemon peel • 1 cup all-purpose flour • 1/8 teaspoon salt • Yellow decorator's sugar

Grind almonds in a food processor or blender.

Combine powdered sugar and almonds in a small bowl. Set aside.

Place butter in large mixer bowl. Beat at medium speed until creamy (1 to 2 minutes). Add sugar-almond mixture to butter; beat until well mixed (1 minutes). Add egg yolks and lemon peel; beat until well mixed (1 to 2 minutes). Reduce speed to low. Add flour and salt; beat until well mixed (1 to 2 minutes). Cover; refrigerate until slightly firm (30 minutes).

Heat oven to 350 degrees F. Roll dough into one inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten with bottom of glass. Sprinkle with decorator sugar, if desired. Bake for 9 to 11 minutes or until edges are browned.