Lemon Nut Cookies

These yummy lemon nut cookies are perfect for entertaining and complement an espresso, freshly brewed coffee, tea, or a glass of milk. They are light, soft, and chewy cookies bursting with fresh lemon flavor. The natural lemon zest and juice have a sweet tartness while the chopped nuts give them an added boost of nutty, crunchy texture. This cookie recipe requires minimal preparation time and is super easy using pantry staples that are mixed in one bowl. This recipe yields two and a half dozen cookies. You can keep these cookies at room temperature for up to three days in an airtight container. They can also be frozen when cooled entirely in an airtight container lined with parchment paper and thawed on the counter for a few hours as needed. These tangy lemon nut cookies are an irresistible dessert and a definite crowd-pleaser!

Preparation Time: 10 minutes
Baking Time: 15 minutes
Total Time: 25 minutes
Yields: 30 cookies

Ingredients:
3 eggs
½ cup white sugar
½ cup extra virgin olive oil
1 cup chopped almonds or walnuts
3 cups all-purpose flour
1 ½ teaspoons baking powder
Zest of one medium-size lemon
Freshly squeezed juice of a one-medium-sized lemon
Icing sugar for dusting (optional)

Instructions:
1. Preheat oven to 350° F.
2. Line a cookie sheet with parchment paper and set aside.
3. In a large bowl, cream together eggs and sugar.
4. Stir in olive oil, freshly squeezed lemon juice, and zest.
5. Add chopped almonds or walnuts. Mix well.
6. Sift baking powder and flour into wet ingredients until fully incorporated into a soft batter.
7. Scoop a tablespoon of batter onto the lined cookie sheet, spacing each cookie about 2” apart.
8. Bake for 10-15 minutes or until lightly golden. Transfer to a cooling rack immediately.
9. Serve plain or with a dusting of icing sugar if desired.
10. Freeze cookies on a single layer and store in the freezer in a sealed container for up to 3 months.

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