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Almond Lemon Cookies

This is a simple cookie to make, and delicious to eat. Directions
Don’t let these nut cookies’ mild mannered, “Clark Scrub lemon peel well to make sure it’s clean.
Kent” appearance fool you—the bright lemony flavor Put almonds, cashews, walnuts, and optional salt into
leaps right out and brings joy to the taste buds—a a food processor or blender and pulse until nuts are
delightful surprise. powdery, or to desired texture.
Finely grate the lemon peel for the zest, or, use a
Ingredients (makes 20 little cookies) lemon zester tool, and mince.
1 cup almonds Add raisins, lemon juice (Make sure to measure the
1/4 cup cashews lemon juice, because any more will make the cookies
1/4 cup walnuts, finely chopped soggy), honey, and lemon zest.
1/4 cup raisins Pulse to mix.
2-4 Medjool dates Transfer to a bowl. Form into cookie balls by rolling
5 measured tablespoons lemon juice between both palms with gentle pressure.
1 tablespoon honey Eat as balls, or flatten as shown using a fork.
1 measured teaspoon lemon zest For a warm cookie, place in a dehydrator for about
1/8 teaspoon Himalayan salt, optional one hour.
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