| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | February 19, Gourmet/bon | 1 | servings | |
INGREDIENTS
| 1 1/2 | Sticks unsalted butter; softened (3/4 cup) | |
| 1 | c | Plus 2 tablespoons sugar |
| 1 | lg | Egg |
| 1 1/2 | tb | Freshly grated lemon zest |
| 6 | tb | Finely ground almonds |
| 1 1/2 | c | All-purpose flour |
INSTRUCTIONS
In a bowl with an electric mixer cream together the butter and 1 cup of the sugar and beat in the egg, the zest, and the almonds. Beat in the flour, a little at a time, beat the dough until it is combined well, and chill it, covered for 2 hours. Form the dough into walnut-size balls and arrange them 2 inches apart on lightly greased baking sheets. Dip the bottom of a glass, moistened, in the remaining 2 tablespoons sugar and with it press down on the cookies, flattening them to about 2 inches in diameter. Bake the cookies in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until they are golden around the edges, transfer them to racks, and let them cool. Makes about 36 cookies. Gourmet February 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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