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| 1 1/2 | Sticks unsalted butter; softened (3/4 cup) |
| 1 Tasse | Plus 2 tablespoons sugar |
| 1 gross | egg |
| 1 1/2 Esslöffel | Lemon zest freshly grated |
| 6 Esslöffel | Finely ground almonds |
| 1 1/2 Tasse | all-purpose flour |
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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.
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