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Lemon Danish Dandies

 

31

Yield

5

servings

Prep

8

hrs

Cook

11

min

Ready

8

hrs

Trans-fat Free
 

Ingredients

1 cup butter
softened
¾ cup sugar
½ teaspoon salt
3 large eggs
hard-cooked, sieved
1 large lemon
zest only, finely grated
*
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
72 each almonds
whole, blanched
*
¼ cup light corn syrup

Directions

Beat butter, sugar and salt together until light and fluffy.

Add sieved eggs (can be processed in food processor until finely crumbled), lemon zest and vanilla, blending well.

Add flour in increments and blend well.

Form into a ball and wrap in plastic.

Refrigerate overnight or freeze for 3 hours.

Preheat oven to 350℉ (180℃).

With floured hands, roll scand teaspoons of dough into 1-inch balls.

Arrange one inch apart on greased baking sheets.

Press an almond into the center of each---balls will become slightly oval-shaped.

In a small saucepan, heat corn syrup until it thins slightly.

Brush warm syrup over cookies.

Bake 8 to 11 minutes or until barely golden.

Cool on racks.

Store airtight at room temp 5 days, freeze for 3 months.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 218g (7.7 oz)
Amount per Serving
Calories 89751% of calories from fat
 % Daily Value *
Total Fat 50g 78%
Saturated Fat 30g 152%
Trans Fat 0g
Cholesterol 281mg 94%
Sodium 689mg 29%
Total Carbohydrate 34g 34%
Dietary Fiber 2g 7%
Sugars g
Protein 23g
Vitamin A 32% Vitamin C 0%
Calcium 5% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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