Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 c Flour FILLING:
1 Stick + 2 Tbl unsalted 1/2 c Ground almonds
-butter 3/4 c Sugar
3 oz Sugar Juice of 2 lemons
1 Egg GLAZE:
1 ts Baking powder Juice of 1 lemon
1 ts Vanilla Powdered sugar

DOUGH:

Knead together the flour, butter, sugar, egg, baking powder and vanilla.
Chill. Combine the almonds, sugar and lemon juice.

Divide the dough in half. Roll or pat into a 1/4-inch thick rectangle on a
greased baking sheet. Spread the filling over the top. Pat out the
remaining dough over the filling. Bake in a 300 F oven just until golden
brown. Cut immediately into 1-inch by 2-inch rectangles. Cool.

Combine the lemon juice and enough sugar to make a thin glaze and brush
over the top of the cookies. Wrap in alumnum foil. Store in an airtight
container.

Makes about 2 dozen.

[The Sun Magazine; Dec 22. 1991]

Posted by Fred Peters.

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