| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
36 |
Servings |
INGREDIENTS
| 3/4 |
c |
Butter or margarine; softened |
| 6 |
tb |
Sugar |
| 1 |
ts |
Vanilla extract |
| 3/4 |
c |
Finely ground blanched almonds |
| 1 3/4 |
c |
Sifted all-purpose flour |
| 4 |
ts |
Grated lemon peel |
|
|
Blanched whole almonds |
INSTRUCTIONS
Heat oven to 325 degrees. Work butter in a bowl until creamy; add sugar and
beat until mixture is fluffy. Add vanilla and ground nuts and mix
thoroughly. Blend in sifted flour. Stir in lemon peel. Form rounded
teaspoonfuls of dough into small balls. Place balls about 2 inches apart on
ungreased cookie sheets. Flatten slightly with the fingers, and place one
almond on top of each cookie. Bake 15-18 minutes, until lightly browned.
Remove cookies from sheets and cool on wire cake racks. Makes about 3 dozen
cookies.
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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