Instructions
- Cut the cold Butter into small cubes and place in a food processor. Pulse until it resembles coarse crumbs.
- Add the Powdered Sugar, Almond Flour, All-Purpose Flour, and Sea Salt to the food processor. Pulse until combined.
- In a small bowl, whisk together the Egg Yolk, Meyer Lemon Juice, and Meyer Lemon Zest.
- With the food processor running, slowly pour the wet ingredients into the dry ingredients. Pulse until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Roll out the dough to 1/4 inch thickness on a lightly floured surface. Cut out cookies using desired shapes.
- Place cookies on the prepared baking sheet and bake for 12-15 minutes, or until edges are lightly golden.
- While cookies are baking, prepare the Lemon-Mascarpone Glaze. Beat together the Powdered Sugar, Mascarpone Cheese, Meyer Lemon Juice, and Meyer Lemon Zest until smooth and creamy.
- Let cookies cool completely on a wire rack before drizzling with the Lemon-Mascarpone Glaze.
