Lemon And Almond Christmas Wreath Cookies are one of the best cookies with the freshness of lime and crunchiness from almonds. These cookies taste so good and make as perfect Christmas Cookies.
I love the sound of Wreath Cookies. These are staple Christmasy cookies and oh so yummy!
The aroma of freshly squeezed lime in these cookies will ignite your food fantasies. While certainly celebrations and sweet items go together, this is just the beginning of my annual jamboree.
Recipe of Lemon And Almond Christmas Wreath Cookies
Ingredients:
100 gms butter, softened
250 gms raw sugar
100 gms almond meal or ground almonds
150 gms wheat flour
50 gms plain flour
1/2 teaspoon baking powder
1 large grated rind of lemon
juice of 1 large lemon
1 teaspoon vanilla extract(optional)
pure icing sugar, for dusting.
Method:
1. Preheat oven to 160C (325F). Line a cookie tray with baking paper.
2. Place butter and sugar in a large bowl and beat with an electric mixer for about 5 minutes until pale.
3. Add almond meal, flour, baking powder. lemon juice, lemon rind, and vanilla extract.
4. Beat for a further 2 minutes until combined. Refrigerate the dough for 20 minutes.
5. Roll the dough out between 2 sheets of baking paper to about 5mm thickness.
6. Using a fluted cookie cutter, cut 10 rounds from the dough. Place these on the prepared baking tray.
7. Using a 3.5cm appx round cookie cutter, cut a circle from the center of each cookie.
8. Gather the cutout rounds and offcuts of the dough. Roll out again to a 5mm thickness and repeat the process till all dough is used up.
9. Bake for 15 to 18 minutes until golden. Remove from oven and allow to cool on trays.
10. Dust with icing sugar to serve.
Recipe of Lemon And Almond Christmas Wreath Cookies
Ingredients
- 100 gm butter softened
- 250 gm raw sugar
- 100 gm almond meal or ground almonds
- 150 gm wheat flour
- 50 gm plain flour
- ½ tsp baking powder
- 1 large grated rind of lemon
- juice of 1 large lemon
- 1 tsp vanilla extract optional
- pure icing sugar for dusting.
Instructions
- Preheat oven to 160C (325F). Line a cookie tray with baking paper.
- Place butter and sugar in a large bowl and beat with an electric mixer for about 5 minutes until pale.
- Add almond meal, flour, baking powder. lemon juice, lemon rind, and vanilla extract.
- Beat for a further 2 minutes until combined. Refrigerate the dough for 20 minutes.
- Roll the dough out between 2 sheets of baking paper to about 5mm thickness.
- Using a fluted cookie cutter, cut 10 rounds from the dough. Place these on the prepared baking tray.
- Using a 3.5cm appx round cookie cutter, cut a circle from the center of each cookie.
- Gather the cutout rounds and offcuts of the dough. Roll out again to a 5mm thickness and repeat the process till all dough is used up.
- Bake for 15 to 18 minutes until golden. Remove from oven and allow to cool on trays.
- Dust with icing sugar to serve.
