lemon almond crinkle cookies, provided by Monica (just before JOY)

Christmas Photo: Simpson's 2020

INGREDIENTS
1-7 oz box Odense Almond Paste (grated using large hole side of box grater)
3/4 cup sugar
1 stick (4 oz) unsalted butter, room temperature
1 large egg
1 tablespoon grated lemon rind (1 large lemon)
2 teaspoons fresh lemon juice (from grated lemon)
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup Confectioner's sugar

	Directions:
	Step 1 Beat Almond Paste (grated using large hole side of box grater), sugar, butter, egg, lemon rind and juice until mixture is light and fluffy.
	Step 2 Sift flour, baking soda, baking powder and salt into almond mixture. Mix until incorporated. Cover and refrigerate 1 hour or overnight. Dough stays well in refrigerator up to 5 days.
	Step 3 Preheat oven to 350°F. Line baking sheet with parchment paper. Shape dough into one inch balls and roll in Confectioner's sugar. Tip: We used a #100 cookie scoop for consistency and ease.
	Step 4 Place balls on baking sheets 2-3 inches apart. Bake 10-12 minutes or until puffed and lightly colored around edges. Place sheets on wire racks until cookies are cool. Store cookies in air-tight container between layers of wax paper.