Lemon Crinkle cookies
Ingredients
1 1/2 cup all purpose flour
1 cup almond flour
1 cup granulated white sugar
2 eggs
2 Organic lemon rind
1/3 cup of Pot d’Huile
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
2 tablespoons of lemon juice
Granulated sugar and powdered sugar for dusting
Directions
Preheat oven to 375F
Grate lemon, mix rinds with sugar, PdH olive oil and let it rest for 10 minutes
Beat eggs with a wisk, add almond extract and two tablespoons of lemon juice
Make a ‘well’ in the flour and put the egg mixture in the ‘well’ and the olive oil. Mix all ingredients together
Shape 30 balls of dough roll in granulated sugar, then powdered sugar
Arrange them on a baking sheet, on top of parchment paper leaving two inches in between cookies
Bake cookies for 15 minutes
Let it cool in rack