It’s no secret how much we LOVE lemons in our house. We adore them. Lemon zest on this, lemon juice on that, Preserved Lemons with that…you really can’t go wrong.
It seems like it’s been a while, though, since I really took a dive into the lemon 🍋world. A deep dive…
I wanted to use up the last of my Preserved Meyer Lemons (only an excuse to make more) and I wanted something chewy, with a hint of almond.
I hit the nail on the head, and made delicious lemonade from my lemons!
It was a great day for Preserved Meyer Lemon Almond Cookies!

Preserved Meyer Lemon Almond Cookies

8 Tbs. butter, softened
2 cups sugar
3 large eggs
1/2 tsp. vanilla extract
1/2 tsp. almond extract
juice and zest of 1 large lemon
1/4 cup Preserved Meyer Lemons, rinsed and coarsely chopped
3/4 cup raw almonds, coarsely chopped
4 cups all purpose flour
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. baking powder

Preheat the oven to 350 degrees.
In a large bowl, beat together the butter, sugar, and eggs for about 3 minutes. Add the vanilla and almond extracts, as well as the lemon juice and zest. Beat again, less vigorously, for another minute or so.
Fold in the Preserved Lemons, almonds, flour, sea salt, and baking soda.

Plop golf ball sized cookie doughs on a parchment lined baking sheet and bake for 18 minutes.

Remove from the oven and ENJOY! (I believe a cold glass of milk is in order ~ or perhaps some champagne!)