Recipe name - Lemon and Almond Shortbread Cookies
Recipe source cookbook
Ingredient
Unsalted butter half cup
Sugar half cup
Egg one
Vanilla extract half tsp
Finely grated zest of one lemon
All purpose flour one cup +one fourth cup
Almond finely grounded half cup
milk one tbsp to brush
two tbsp raspberry preserve
Preparation
line the baking sheet with parchment paper and keep aside
preheat the oven to 100 degree centigrade
Procedure
Beat the butter and sugar in a bowl till pale and creamy
add egg ,vanilla essence and lemon zest and beat again
add the flour and the ground almond
shape the dough into two flattened disc
wrap in cling film and chill till firm
roll out one piece of the dough on the floured surface
stamp out desired shape with help of cookie cutter
continue doing the same process till all the dough is used
transfer the heart shaped cookies on the prepared baking sheet
brush with the milk ( i forgot this step)
place one fourth tsp of raspberry preserve in the middle of the cookies
place the remaining cut out shape on the top
press around the edges to seal
sprinkle with sugar and almonds
bake for 10 mins till light brown
let the cookeis cool on the baking sheet ,till they harden a little
transfer to rack and let it cool.
I baked some plain one too without the filling of the raspberry preserve they were delicious too
Next time maybe i gonna try these cookies with orange zest ,i guess they gonna be equally delicious too ,
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