Lemon Almond Cookies

Umpqua River

Oh kitchen, how I have missed you. I only see you when I must  make something delicious for someone else - so rarely now is it for myself. On yet another trip this month down to the parents in Oregon, my plans to can the week away were interrupted by the sweet surprise of a trip to the Steamboat Inn on the Umpqua River. I am not complaining at all.

But I did get home and want to make something tasty, yet uncomplicated, for the visit of a dear friend and 3 little tykes in tow! Well to be honest, I focused a little less on food for the kids since food for the adults is infinitely more exciting than cheese and mayo on bread. Cucumber smoothies (lemon cucumbers, mint, honey), raspberry smoothies, cheeses, meats and homemade crackers, and an assortment of chocolate and lemon cookies. Rich and buttery, the almond meal gives the lemon cookies a surprisingly unexpected but delicious texture.

Lemon Almond Cookies 
2 c. all purpose flour
1 c. almond meal (or ground almonds)
1 c. unsalted butter
1/2 c. sugar
1/2 tsp. salt
2 Tbs lemon zest

1. Preheat oven to 300 degrees F.
2. Beat butter, sugar, and salt in a mixer until well combined.
3. Add remaining ingredients and beat on low, until dough comes together and pulls away from the sides of the bowl.
4. Roll out dough on a flour surface to 1/4 to 1/8" thick. Cut into 1 - 2" diameter cookies as desired with a cookie cutter, glass, etc.
5. Place cookies 1/2" apart on parchment paper lined baking trays.
6. Bake for 30 minutes or until pale golden. (If doing 1" diameter cookies, start checking at 20-25 minutes for doneness).