檸檬杏仁餅乾 Lemon Almond Cookies

適合用模具壓造型的簡單餅乾，香香脆脆，若將檸檬換成橘子感覺也會很不錯！

Easy roll rookies, I guess it would also be scrumptious if you replace the lemon with orange.

檸檬杏仁餅乾（花形餅乾 4公分左右約 35-40片）

修改自美國祖母級經典食譜 The Joy of Cooking當中的 Roll Cookies

材料：

• 無鹽奶油 57克（1/4杯；1/2條），室溫軟化，可切小丁加速回溫，或是弱微波 30秒
• 黑糖 50克（1/4杯）
• 檸檬精 1/2小匙（或檸檬汁 1小匙，但麵粉要看情況多加）
• 雞蛋 1顆
• 中筋麵粉 156克（1 1/4杯）過篩（我替換了一小部分約 15克的麥麩）
• 泡打粉 1小匙
• 鹽 1/4小匙
• 杏仁片 30克

做法：

1. 奶油和黑糖一起攪打到均勻略微蓬鬆，加入檸檬精、蛋拌勻。
2. 加入過篩的麵粉、泡打粉、鹽，用橡皮刮刀一邊拌一邊壓到均勻混合，不要大力攪打。
3. 混入適量杏仁片或是喜歡的碎堅果。
4. 蓋上保鮮膜，將麵團放入冷藏 1-2小時。
5. 烤箱預熱 375F/190C，桌上撒粉、麵團桿開壓模，小心將壓好的餅乾移到烤盤上，剩下的麵團重新揉成團、桿開壓模（可以同時做不同造型，最好大小不要差太多，需要烘烤的時間才不會有差異。）
6. 整盤送入烤箱烤 7-12分鐘或直到表面金黃上色，實際時間視餅乾大小和厚度而定（我烤了 10分鐘。）
7. 出爐後移到置涼架子上放涼。完全冷卻後保鮮盒保存在室溫下一週不是問題。

Lemon Almond Cookies (yields about 35-40 small cookies.)

Adapted from "Roll Cookies" from The Joy of Cooking

Ingredients:

• butter 1/2 stick (1/4 cup, 57 g) softened. Cut into cubes will speed up the softening. Or microwave on low for 30 secs.
• brown sugar 50 g (1/4 cup)
• lemon extract 1/2 tsp (or lemon juice 1 tsp, might need to add more flour.)
• egg 1
• all-purpose flour 156 g (1 1/4 cup) sifted (I substituted 15 g with wheat bran.)
• baking powder 1 tsp
• salt 1/4 tsp
• sliced almond 30 g

Directions:

1. Beat butter and brown sugar until fluffy, add lemon extract and egg, mix well.
2. Add sifted flour, baking powder, and salt, combine with rubber spatula. Do not over mix it.
3. Fold in almond or any other chopped nuts as you like.
4. Chill the dough for 1-2 hours, covered.
5. Preheat oven at 375F/190C. Roll out the dough on a floured surface, cut with cookie cutters. Gather the remaining dough, roll out and cut again. Repeat until the dough is used up. Arrange the cookies on a baking sheet.
6. Bake for 7-12 minutes or until golden, time length depends on the size and thickness of your cookies.
7. Cool on a rack. Store in food container for at least a week.

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