Shortbread Lemon Cookies

Makes 36 cookies

Ingredients

• 1 1/2 sticks butter, softened
• 2 eggs, divided
• 1 tablespoon lemon zest
• 2 cups finely ground almonds or almond flour
• 1/2 cup superfine sugar or caster sugar
• 1 1/4 cups of all-purpose flour
• 1 tablespoon lemon juice
• 4 whole small lemons, with peel, washed, dried, and cut into very thin slices
• powdered sugar for sprinkling
  

Preparation

1) Beat butter with one egg.

2) Add almond flour, sugar, all-purpose flour, and lemon juice, and mix with the mixer on the lowest setting.

3) Shape the dough into two rolls, about 2 inches each in diameter, and put in the refrigerator for 3 hours.

4) Preheat oven to 350.

5) Slice each log into cookies, about 1/8 inch thick, and place on a lightly greased baking sheet.

6) Beat the second egg and brush the top of each cookie with it.

7) Place one lemon slice on top of each cookie.

8) Sprinkle with sugar and bake for 12-15 minutes.

9) If you like the tops of the cookies browned, put them under the broiler the last 5 minutes of baking.

10) Cool and optionally sprinkle with powdered sugar (optional).

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