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Lemon Crinkle Cookies

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Ingredients

Adjust Servings:
1.5 cup All-Purpose Flour
1 cup Almond Flour
1 cup Granulated White Sugar
2 Eggs
2 Organic Lemon Rind
.33 cup Pot D'Huile Olive Oil .33 cup equivalent to 1/3 cup
.5 tsp Baking Soda
.5 tsp Baking Powder
.5 tsp Salt
.5 tsp Almond Extract
2 tbsp Lemon Juice
Granulated Sugar for dusting
Powdered Sugar for dusting

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Lemon Crinkle Cookies

By Pot D'Huile

A light delicious cookie

  • 40 min
  • Serves 10
  • Medium

Ingredients

Directions

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Preheat oven to 375F.

Grate lemon, mix rinds with sugar, PdH olive oil and let it rest for 10 minutes.

Beat eggs with a wisk, add almond extract and two tablespoons of lemon juice.

Make a ‘well’ in the flour and put the egg mixture in the ‘well’ and the olive oil. Mix all ingredients together.

Shape 30 balls of dough roll in granulated sugar, then powdered sugar.

Arrange them on a baking sheet, on top of parchment paper leaving two inches in between cookies.

Bake cookies for 15 minutes.

Let it cool in rack.

Recipe by Pot D’Huile.

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Steps

1
Done

Preheat oven to 375F.

2
Done

Grate lemon, mix rinds with sugar, PdH olive oil and let it rest for 10 minutes.

3
Done

Beat eggs with a wisk, add almond extract and two tablespoons of lemon juice.

4
Done

Make a ‘well’ in the flour and put the egg mixture in the ‘well’ and the olive oil. Mix all ingredients together.

5
Done

Shape 30 balls of dough roll in granulated sugar, then powdered sugar.

6
Done

Arrange them on a baking sheet, on top of parchment paper leaving two inches in between cookies.

7
Done

Bake cookies for 15 minutes.

8
Done

Let it cool in rack.

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