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
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.
Yields
1 servings
