Lemon Danish Dandies Recipe

Makes 72 cookies

Ingredients:

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 3 eggs, hard-cooked, sieved
  • 1 large lemon, zest only, finely grated
  • 1 1/2 tsp vanilla extract
  • 2 cups flour
  • 72 almonds, whole, blanched
  • 1/4 cup light corn syrup

    • Instructions:

    1. Beat butter, sugar and salt together until light and fluffy.
    2. Add sieved eggs (can be processed in food processor until finely crumbled), lemon zest and vanilla, blending well.
    3. Add flour in increments and blend well.
    4. Form into a ball and wrap in plastic.
    5. Refrigerate overnight or freeze for 3 hours.
    6. Preheat oven to 350 F.
    7. With floured hands, roll scant teaspoons of dough into 1-inch balls.
    8. Arrange 1 inch apart on greased baking sheets.
    9. Press an almond into the center of each ball. Balls will become slightly oval-shaped.
    10. In a small saucepan, heat corn syrup until it thins slightly.
    11. Brush warm syrup over cookies.
    12. Bake for 8 to 11 minutes or until barely golden.
    13. Cool on racks.
    14. Store airtight at room temperature for 5 days, freeze for 3 months.