Lemon Drop Cinnamon White Chocolate Almond Cookies

In my mind, and in my dreams, these intensely lemony soft and chewy cookies belong alongside cucumber sandwiches, cream puffs, and unlimited cups of tea at a perfect afternoon tea party.

Yes, hats, gloves, and lacy attire are required...

But that's only in my mind.

In reality, you can consume these delicious and chewy Lemon Drop Cinnamon White Chocolate Cookies anytime, anywhere - no lace attire required.

Lemon Drop Cinnamon White Chocolate Almond Cookies

2 ¾ cups all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
1 ½ cups white sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
16 oz. Lemon Curd
12 oz. cinnamon-dusted white chocolate almonds

Preheat oven to 350°F.

Stir flour, baking soda, baking powder, and sugar together in a small bowl.

Beat sugar, butter, and eggs together in a large bowl with an electric mixer until smooth. Fold in the Lemon Curd and vanilla extract.

Gradually blend in the flour mixture until well combined.

Fold in cinnamon-dusted white chocolate almonds.

The dough will be very sticky.

Scoop 1-2 Tbs. “drops” of dough onto parchment-lined cookie sheets.

Bake for 20-22 minutes, until just beginning to brown on the edges.

Remove from the oven.

Using a biscuit cutter, swirl the warm cookies into perfectly round cookies, if desired.

Cool for at least 30 minutes before removing from parchment to consume or store these incredibly brilliant burts of lemon in a perfect cookie.