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Lemon Sable Cookies Yield: 60 Pieces
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| 3/4 Cups + 2 Tablespoons Almond -Meal | |
| 3/4 Cups | Powdered Sugar 5 |
| Ounce | Butter |
| 1 | Lemon Zest, (finely Chopped) |
| 1 | Lime Zest, (finely Chopped) |
| 1/4 Teaspoon | Ground Clove |
| 1 Lemon Lemon Juice 1/2 Lime Lime Juice | |
| 1 1/4 Cups | Flour |
In a food processor, process the almond meal with the powdered sugar until it is the consistency of coarse cornmeal: set aside.
Using the paddle attachment of an electric mixer, beat the butter, lemond and lime zests, and ground cloves on medium speed untol the butter whitens and holds soft peaks, 3-5 minutes. Beat in the almond meal mixture until well blended.
In a small bowl, whisk together the egg, lemon juice, and lime juice, then beat into butter mixture, scraping down the sides of the bow. Beat in the flour, mixing just until combined. Wrap the dough in plastic wrap and refrigerate at least 8 hours,
Preheat oven to 300. Roll out the dough in very small batches to 1/8- inch thickness. Cut desired shape and chill before baking. Bake for 12-15 minutes. The cookies should color only slightly.
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