Lemony-sweetness with Otis Spinkmeyer Lemon Burst Cookies and the nutty, crunchy flavor of toasted almonds.


24 Cookies


24 Otis Spunkmeyer Sweet Discovery Lemon Burst Cookies

1 cup Raw Sliced Almonds

1 cup Powdered Sugar

2 tablespoons Fresh Lemon Juice

1 teaspoon Vanilla Extract

  1. Place cookie dough pieces on a parchment lined baking sheet. Bake for half of the recommended cook time. Remove the cookies from the oven and gently press almonds into each cookie. Return to the oven and continue baking until the cookies have a golden brown color, are still firm on the outside and have a soft, moist interior. Cool completely.
  2. Combine the powdered sugar, lemon juice and vanilla in a medium bowl and whisk until smooth. Add additional water or lemon juice until glaze reaches the consistency needed to drizzle. Using a spoon or pastry bag, apply the glaze to the cookies.
  3. Drizzle on lemon-sugar glaze with spoon. Let glaze set and serve.
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