Lemon Almond Tea Cookies Food

LEMON ALMOND TEA COOKIES

Steps:

• Preheat oven to 375 degrees and place oven rack in highest possible position.
• In the bowl of a stand mixer with paddle attachment, or by hand, blend flour, sugar and ground almonds until combined.
• Add all other ingredients and mix to a stiff dough. (I switched to a dough hook because the batter is thick and heavy and I didn't want to burn out the motor)
• Pour dough onto counter and divide into eight logs. Cut each log into three then each piece into three again yielding 72 pieces.
• Roll each piece into a ball and press down to form a cookie about 2 ¼ inches in diameter and about 3/8th inch thick.
• Line up two dozen per parchment lined cookie sheets (the cookies do not spread when baked) and bake one pan at a time for exactly 12 minutes. They will be blonde in color both on top and bottom. If you try to brown them, they get really hard once they cool. Twelve minutes yields a nice firm but chewy cookie.

EARL GREY TEA COOKIES

Steps:

• Place tea bag in a 1-cup glass measuring cup. Add boiling water; steep 3-5 minutes. Discard tea bag. Cool completely., Preheat oven to 400°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and cooled tea. In another bowl, whisk flour, 1/2 teaspoon cinnamon, cardamom and salt; gradually beat into creamed mixture., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass., Bake 6-8 minutes or until light brown. Remove to wire racks to cool completely. Mix confectioners' sugar and remaining cinnamon. Dust cookies with cinnamon mixture.

LEMON TEA COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg yolk and vanilla. Gradually add flour and mix well. , Divide dough in half and shape each half into a 14-in. roll; reshape each roll into a 14x1-1/8x1-1/8-in. block. Wrap and refrigerate overnight. , Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle half the cookies with nuts, gently pressing into dough. , Bake at 400° for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool completely., In a small bowl, cream the butter, lemon juice and orange zest until fluffy. Gradually add confectioners' sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon filling on bottoms of the plain cookies; place nut-topped cookies over filling.

ALMOND TEA CAKES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill. , For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon filling into each. Cover with quarter-sized circles of dough. , Brush with a little milk and top with an almond. Bake at 350° until golden, 14-16 minutes.

LEMON ALMOND TEA

Steps:

• In a saucepan, brew tea bags in hot water for 15 minutes. While waiting for tea to brew, squeeze the lemon slices as you put them into a large pitcher. Pour in sugar.
• Pour brewed tea into the pitcher with the sugar and lemons. You can let this sit in refrigerator for up to 1 day, or use it right away. When ready to serve, stir in almond extract, vanilla extract and lemon lime soda.

ALMOND TEA COOKIES

Steps:

• Preheat oven to 350ºF.
• In a mixing bowl, cream sugar and butter.
• Beat in the oil, extract, baking soda, salt, flour, and nuts.
• Mix well and form into small balls (3/4-inch).
• Bake for 12-15 minutes on a greased cookie sheet.
• Roll in powdered sugar and cool on cake rack.

OLD-FASHIONED LEMON ALMOND COOKIES BRUBER

Steps:

• In a bowl with an electric mixer cream together the butter and 1 cup of the sugar and beat in the egg, the zest, and the almonds. Beat in the flour, a little at a time, beat the dough until it is combined well, and chill it, covered for 2 hours. Form the dough into walnut-size balls and arrange them 2 inches apart on lightly greased baking sheets. Dip the bottom of a glass, moistened, in the remaining 2 tablespoons sugar and with it press down on the cookies, flattening them to about 2 inches in diameter. Bake the cookies in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until they are golden around the edges, transfer them to racks, and let them cool.

LEMON ALMOND TEA

Steps:

• In a large saucepan, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5-10 minutes. Discard tea bags. , Stir sugar into tea until dissolved. Stir in the cold water, lemonade concentrate and extract. Serve over ice.