We wanted lemon cookies, so I took my great-grandma’s “mabelle” cookie recipe and added lemon. While at it, I rolled them in ground almonds before baking. The result is a soft but zesty cookie.
I also included a variation with a maple-almond filling.
Yields 30 cookies
• 1 cup salted butter
• 1 cup brown sugar
• 1/4 cup hot water
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• zest of 1 lemon
• 3 cups white flour
• 1 teaspoon baking soda
• 1/2 cup almonds, grounded
Preheat the oven to 350°F.
In a large bowl, mix the first 7 ingredients.
Add the baking soda to the flour, then add to the other ingredients.
Mix well until smooth. If the dough seems to loose, add some flour.
Roll balls about 1″ in diameter, then roll them in grounded almonds and place them on a baking pan. Tap down each cookie to flatten them a bit.
Bake in the oven for 12 minutes.
Proceed as above, but mix the leftover grounded almonds with 1/2 cup maple syrup, press a little hole into each cookie, and fill it with the mixture.