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