Here’s a twist on a classic. Almond flour is added to the recipe in order for the cookies to go particularly well with Taft Street’s 2019 Russian River Valley Sauvignon Blanc. Try it; we think you’ll like it!
INGREDIENTS:
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- Zest from 1 lemon
- Juice from 1 lemon
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups all purpose flour
- 1 cup almond flour
BAKING INSTRUCTIONS:
- In a large bowl cream together butter and sugar, then mix in lemon zest, juice, eggs and vanilla. Slowly mix in baking soda, salt and flours.
- Preheat oven to 350, line a baking sheet with silicon mat, and form dough into golf ball sized portions.
- Place on mat 3 inches apart and cook for 12 – 15 minutes. Allow to rest for 5 minutes and place on rack to cool. Will store in container for several days.