Lemon Almond Wedding Cookies

• 1 cup Unsalted Butter, At Room Temperature
• 2 cups Powdered Sugar, Divided
• 1 teaspoon Kosher Salt
• 1 teaspoon Lemon Extract
• 1/2 teaspoons Almond Extract
• 1 Lemon, Zested
• 1 cup Almond Flour
• 2 cups Unbleached All-purpose Flour

1. Cream together butter and 1/2 cup powdered sugar. Beat in salt, lemon extract, almond extract, and zest. Mix in almond flour. On low speed, add flour in 2 additions, beating just until combined.
2. Refrigerate dough for 45 minutes. Line cookie sheets with parchment paper and preheat oven to 325u0b0F.
3. Use a 2-teaspoon cookie scoop to portion the dough onto the prepared sheets. Bake for 12-15 minutes or until done. Pour the remaining powdered sugar into a pie plate. Immediately toss the warm cookies in the sugar. Place the cookies on a wire rack to cool.
4. Once cooled, toss again in the powdered sugar.

butter, powdered sugar, kosher salt, lemon, almond extract, lemon, flour, flour

Taken from tastykitchen.com/recipes/desserts/lemon-almond-wedding-cookies/ (may not work)