Perfect for tea time or as petit fours, these Lemon Crescent Cookies are perfect all year around.
- 155 grams unsalted butter, at room temperature (11 Tablespoons)
- 90 grams confectioner’s sugar (¾ cup)
- Pinch of salt
- 1 egg yolk
- 1 teaspoon milk
- ¼ tsp.teaspoon vanilla
- 2 teaspoon lemon zest (See Note)
- 75 grams almond flour (¾ cup)
- 205 grams all purpose flour (1¾ cup)
- 1 teaspoon poppy seeds (optional)
- 67 grams sugar (⅓ cup)
- t teaspoon lemon zest (use the rest of the zest from the lemon for the dough)
- 67 grams confectioner’s sugar (⅔ cup)
Preheat oven to 350°F. Line cookie sheets with parchment paper.
Cream butter, confectioner’s sugar, salt, yolk, milk, vanilla and zest until light and creamy, 5 minutes.
Mix in almond flour, flour and poppy seeds.
Weigh out 30 grams of dough and shape each into crescents.
Bake for 16-18 minutes.
While cookies are in the oven, in a small bowl press the zest into the sugar. Mix in confectioner’s sugar.
Once the cookies are cool enough to handle (but still warm), coat them in the sugar/zest mixture. Allow to cool completely.
- Zest from 1 large lemon should be enough for both the dough and the sugar coating. Feel free to add more zest to either for deeper lemon flavor.
- To double the recipe, use 1 whole large egg (instead of two yolks) and do not add any milk.
- You can make the dough in advance and store it in the refrigerator for several days. Bring to room temperature before baking.
Calories: 146kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 2mg | Potassium: 19mg | Fiber: 1g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg