Lemon Danish Dandies
Yield
5 servingsPrep
8 hrsCook
11 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 177 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 3 | large |
eggs
hard-cooked, sieved |
|
| 1 | large |
lemon
zest only, finely grated |
*
|
| 7.5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 72 | each |
almonds
whole, blanched |
*
|
| 59 | ml |
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.
