Lemon Drop Cookies

I seem to have a thing for Lemons lately. I like the smell of them, and love the taste of them. They just seem like the right thing to have on a warm summer day. Think lemonade, chilled lemon meringue pie, and yes ... lemon cookies! Why not?!

This recipe is adapted from Oak Cottage Recipes. They have a delightful lemon tang, with an added crunch of ground and flaked almonds.

325 degrees 15-20 minutes on parchment lined baking sheets

3/4 Cup Unsalted Butter, at room temperature
3/4 Cup Bakers Sugar (ultra fine granulated sugar)
The grated zest of 2 Lemons
2 Egg Yolks at room temperature
1/2 Cup ground Almonds
2 Cups Flour
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
Lemon Curd (See my previously listed recipe for lemon curd, June 2010 or use store-bought)
Milk for brushing
Flaked Almonds for sprinkling

Rub the lemon zest into the sugar until very fragrant. Then add the butter and blend until light and fluffy. Beat in the egg yolks. Stir in almonds and flour, mixing well. Use your hands or a heavy wooden spoon to help the dough bind together. Divide the dough into 20 pieces and roll each one into a ball. Place evenly spaced on the parchment lined baking sheets. Make a deep indentation in the center of each ball. Fill the center with 1/2 teaspoon of lemon curd. Pinch the opening semi closed to partially cover the lemon curd. Brush the tops with some milk, and then sprinkle with flaked almonds.

Bake for 16-20 minutes until a pale gold. Allow them to cool on the baking sheets for 10 minutes before removing to a wire rack to finish cooling.