from 1 vote
Lemon Crescent Cookies
Lemon Crescent Cookies - no fancy ingredients, and in less than 45 minutes, you have delicate, snow-dusted, buttery cookies ready to melt in your mouth.
crescent cookies, lemon cookies
cup ( 150 gms)
cup ( 50 gms)
cups ( 250 gms)
Almonds, finely chopped
Preheat your oven to 180C. Line your baking tray with parchment paper or Silpat.
In a large bowl, beat the softened butter and icing sugar until light and fluffy.
Stir in the flour, chopped almonds, cinnamon powder, nutmeg, and lemon zest. Use your hands to bring it together into a dough.
You may need to add some milk, if the dough seems too dry.
If your dough feels too soft at this point, pop it in the refrigerator for a few minutes, until it firms up.
Divide the dough into equal portions.
Working with each portion, shape it into a crescent using your hands - Roll the dough into a short rope and then curve the ends slightly to get that half-moon shape.
Place on the prepared baking tray and bake for 12-14 minutes. For me, 12 minutes worked well. If you want a crispier cookie, bake for another 2-3 minutes.
Cool the cookies slightly, then roll the warm cookies in icing sugar. Let cool completely on a wire rack. Enjoy with a cup of coffee, tea, or hot cocoa!
Lemon Crescent Cookies -
-December 2, 2020