Lemonsnaps
LemonSnaps are crisp, buttery cookies with a bright lemon flavor and a delicate almond touch, perfect for tea time or holiday treats for friends and family.
Ingredients
Instructions
- In a bowl using an electric mixer, cream butter and sugar together.
- Beat in egg, lemon zest, and almonds.
- Beat in flour, a little at a time, until thoroughly blended.
- Cover the bowl and chill for about 2 hours.
- Preheat oven to 350°F (175°C). Lightly grease a baking sheet.
- Shape dough into walnut-sized balls and place on the prepared sheet about 2 inches apart.
- Moisten the bottom of a glass, dip it in sugar, and flatten each cookie with it.
- Bake in the preheated oven for 10 to 12 minutes or until golden at the edges.
- Cool on racks.
Tips & Substitutions
For added flavor, consider substituting part of the butter with lemon-infused olive oil. If you don't have finely ground almonds, almond flour works well too. To enhance the lemon taste, a splash of lemon juice can be added to the batter. Ensure the dough is well-chilled before baking to maintain the cookie's shape. For a twist, try incorporating a pinch of sea salt to balance the sweetness.
Serving Suggestions
Lemonsnaps are delightful on their own but can be served alongside a refreshing fruit salad or a scoop of vanilla ice cream for a lovely dessert. Pair them with a cup of herbal tea or lemonade to enhance the citrus flavor. These cookies also make a charming addition to a dessert platter featuring other treats like Aunt Shirley's Caramel Corn.
Storage & Reheating
Store leftover Lemonsnaps in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag for up to three months. Reheat them in the oven at 300°F (150°C) for about 5-7 minutes to restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemonsnaps contains roughly 134 calories, with 1g protein, 8g carbohydrates, and 11g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut instead of almonds?
Yes, you can substitute the almonds with finely ground walnuts or pecans if you prefer. Keep in mind that this may slightly alter the flavor profile but will still yield delicious cookies.
What can I do if I don't have fresh lemon zest?
If fresh lemon zest is unavailable, you can use bottled lemon zest or lemon extract as a substitute. Use about 1/2 teaspoon of extract for every tablespoon of fresh zest needed. Adjust to taste since extracts can vary in strength.
How do I know when the cookies are done baking?
The cookies are done when they are golden at the edges and slightly firm to the touch in the center. Keep an eye on them as baking times may vary based on your oven. Let them cool slightly on the sheet before transferring them to a wire rack.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).