thepioneerwoman
Kitchen Tool Love: Cookie Scoops
I grew up calling these ice cream scoops, or more specifically, “dishers.” These scoops are the ones with a metal blade inside that sweeps the inside
👥 36 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Bridget Edwards📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
📝 Preparation Steps
1
Cream together butter and 1/2 cup powdered sugar. Beat in salt, lemon extract, almond extract, and zest. Mix in almond flour. On low speed, add flour in 2 additions, beating just until combined.
. Lemon Extract1 tspLemon, Zested1
2
Refrigerate dough for ⏱️ 45 minutes. Line cookie sheets with parchment paper and preheat oven to 325ºF.
3
Use a 2-teaspoon cookie scoop to portion the dough onto the prepared sheets. Bake for 12–⏱️ 15 minutes or until done. Pour the remaining powdered sugar into a pie plate. Immediately toss the warm cookies in the sugar. Place the cookies on a wire rack to cool.
4
Once cooled, toss again in the powdered sugar.
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