Almond Lemon Shortbread - cooking recipe

Ingredients

Dry Ingredients
1/2 cup almonds, toasted
3/4 cup all-purpose flour
1/4 cup cornmeal
1/4 cup powdered sugar
1/4 teaspoon salt
Wet Ingredients
1/2 cup unsalted butter, room temperature
1/2 tablespoon lemon juice
1/2 teaspoon lemon zest or 1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract

Preparation

1.In a food processor, pulse the almonds until they are a course crumb similar to panko.
2.Add cormeal, flour and salt to mixture and pulse 3-5 times more to combine it well with the almonds.
3. In a large bowl, beat together the butter and sugar. After it is creamed, add the extracts, juice and zest.
4. Add in the dry ingredients in 2-3 batches and beat until just mix. DO NOT OVERMIX!
5. Refrigerate the dough for 10-15 minutes. Five minutes before taking the dough out of the fridge, preheat over to 350 F degrees. Using a 2 tsp scoop drop 12-15 cookies onto a sheet and then flatten them slightly with a moist palm.Bake for 10-12 minutes.
TIP: If your oven tends to burn things, I suggest lining your sheet with aluminum first and then parchment.