- 1/2 lb butter*
- 3/4 lb sugar (1 1/2 cups)
- 1 lb flour (3 1/2 cups)
- 1/4 lb almonds, ground (about 1 1/2 cups)
- 2 whole eggs
- 1/4 tsp cinnamon (or to taste)
- Lemon rind (to a double recipe I use 3 lemons)
- *add a bit of salt if the butter is unsalted
On board or table put flour, sugar, ground almonds, grated
lemon rind and cinnamon; mix well. Then make an indentation and add in
it the eggs and previously cut up or shredded butter. Work with your hands
(whew) and when all is incorporated into an homogeneous soft ball, wrap it
in wax paper and put in the refrigerator overnight. Later take a section of the
ball and roll out to about 1/4 inch thickness; stamp out cookies, put on sheets
and bake at 325 F. (Old recipe said 350 F but Sandra uses 325 F for about 10-12
minutes till cookies are slightly browned on edges and underneath.)
Cool well and store in tins, etc., until needed. Will keep well for weeks.
Will freeze also. Sitting for a few days or week will improve flavor!
(Use regular flour in recipe and put some flour on board to ease rolling and
prevent sticking. As my father advised, better double the recipe
so you'll have enough!)
This recipe was graciously submitted by one of our members
to share with the club. It is submitted as is, and has not been
pretested except by the experience of the submitter. It has been
served at one time or another at one of our Reston Garden Club events
and found to be delicious. We hope you enjoy it.
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