My great-nephew Eli, a fellow non-eater of refined sugar, came up with this delicious and nutritious recipe for a cake-like lemon cookie sweetened with honey or agave. This is one of those recipes that you can count on. The cookies are perfect every time in taste and texture. Today I went out and pulled a fresh Meyer lemon off the tree and used its zest and juice for my cookies. Yum yum is about all I can say.
Let me know if you try them. I can guarantee you’ll like them.
Lemon Coconut Almond Cookies
1 cup butter 3/4 cup honey or agave 1 tbsp lemon zest 1 tbsp lemon juice 1 teaspoon vanilla 1 cup unbleached white flour 1 cup whole wheat pastry flour 1/8 teaspoon salt 1 cup coconut 1/2 cup ground almonds (grind almonds in food processor)
Mix butter, honey until light and fluffy, beat in lemon zest and juice along with vanilla. In another bowl, stir together flours and salt. Beat dry into wet. Stir in coconut and almonds. Chill 2 hours (or as long as you can stand it!)
Preheat oven to 325 degrees.
Scoop by tablespoon and form into balls. Place 2 inches apart then flatten to 3/8 inch. Bake 15 minutes until golden brown on edges. Let cool a few minutes on cooling rack.
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