This is the first time that I've made this type of cookie, and they turned out great. The dough was very sticky, so I refridgerated it for a while to firm it up, and it was way easier to work with. I used a small stainless steel scoop (melon ball size) to scoop the dough into balls. Then I cut each ball in half. You can then pinch into a crescent it you like. I got 9 1/2 dozen cookies this way! Don't let them brown in the oven, they should look dry on top, and they are done. They are crumbly but great! I substituted 3 t. fresh lemon juice for some of the almond extract, and also added the zest of a lemon to the dough.
I also used about a tablespoon of zest and about 2 c. powdered sugar...whirred in the food processor to create a lemony flavored sugar to roll them in. They were very good! I may try almond lavender next time. ;)
another tip: don't use a warm pan, or the cookies will spread as you are shaping them.
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This is the first time that I've made this type of cookie, and they turned out great. The...