Citrusy almond cookies - chinese new year treat

Ingredients

• Pastry Flour 150 g
• Unsalted Butter 120 g
• Icing Sugar 50 g
• Salt a pinch
• Vanilla Extract 1/2 teaspoon
• Lemon oil 1/2 teaspoon
• Ground almonds 40 g
• Corn flour 10 g
• Candied lemon peel 25 g (minced)

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Preparation

• Using a cake mixer fitted with paddle mixer, cream butter with icing sugar, salt, vanilla extract and lemon oil.
• Add sifted flour,corn flour and ground almond to the creamed butter and blend well at slow speed. Add candied lemon peel.
• Chill batter in chiller for 20 minutes and preheat oven to 160C. Using an ice cream scoop, scoop out batter into balls.
• Bake for 20 minutes at 160C. Remove from oven and cool down.
• For those who enjoy a sweeter finish, these can be roll coated with powder sugar.