LEMON COOKIES COSTCO RECIPES

Steps:

• Using an electric mixer, cream together the butter and sugar until well combined and creamy. Scrape down the sides of the bowl.
• Add the lemon zest and mix on low speed until combined.
• Add the salt and almond extract and mix on low speed to combine, scraping down the sides of the bowl as needed.
• Add the almond flour in 3 separate additions, mixing on low after each addition until combined. The dough will be crumbly at first, but continue to mix on low speed and it will come together. Once the dough begins to stick together (see photo in the post above), stop mixing.
• Divide the dough in half. Shape each half first into a ball and then into a log that is 1 ½ inches in diameter and wrap in plastic wrap. You can roll the dough log a bit more after wrapping it in the plastic wrap to smooth it out. Refrigerate for at least 2 hours and up to 24 hours.
• When you are ready to bake the cookies, preheat your oven to 350 degrees F. Line two baking sheets with parchment paper.
• Using a sharp knife, cut the dough into ¼-inch thick slices. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 7-10 minutes, until the cookies are barely golden on the edges and bottoms. Be very careful not to over-bake the cookies. If you are baking two pans of cookies at once, rotate the pans from top to bottom and front to back halfway through the baking time.
• Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling. Store cooled cookies wrapped airtight at room temperature for up to 5 days or in the freezer for up to 3 months.

Steps:

• Preheat oven to 300 degrees F. Stack two matching, heavyweight, light to medium colored cookie sheets one inside the other (stacking two cookie sheets together keeps the bottoms of the cookies from getting too brown). Line with parchment paper or a silicone baking mat.In a large bowl, whisk together almond flour, sugar and salt until evenly incorporated.In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary. No need to be gentle here, we’re not making macarons. ;)Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on parchment or silicon-lined baking sheets, leaving 1 inch of space between cookies.Bake for 30 to 35 minutes until tops are cracked and bottoms are just barely golden (if you are NOT using doubled cookie sheets your cookies will brown much quicker, and will likely only need 25 minutes, so watch them closely). If you prefer crunchier cookies you can give them an extra 5 minutes or so or until the tops begin to brown too. Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.Cookies will keep at room temperature in an airtight bag or container, for up to 5 days.