1991 2nd Place: Oma's Almond Cookies

120 Servings

2 c Butter, softened
2 c Sugar
2 Eggs
1 Lemon, grated rind and
4 c All-purpose flour
1 t Baking powder
1 pn salt
1/2 lb Unblanched almonds, finely
Ground (or), Grated
Colored sugars, For Garnish
Optional

Preparation time: 30 minutes Chilling time: 8 hours or overnight
Cooking time: 10 minutes

1. Cream butter and sugar in large mixer bowl of electric mixer. Beat in eggs, one at a time. Beat in lemon rind and juice.
Mix flour, baking powder and salt.
Stir flour mixture and ground almonds into butter mixture to make a soft dough. Divide dough into quarters. Refrigerate dough, wrapped in wax paper, until firm, at least 8 hours or overnight.

2. Heat oven to 350 degrees. Have ungreased baking sheets ready.

3. Roll out one dough portion on lightly floured pastry cloth with a rolling pin covered with stocking or roll between sheets of lightly floured wax paper to 1/8 inch thickness. Cut out with cookie cutters. Return dough to refrigerator if it gets too soft. Transfer to baking sheets, leaving 2 inches between each cookie. Sprinkle with colored sugar if desired.

4. Bake until very light brown at edges, 8 to 10 minutes. Transfer to wire racks to cool. Store in a covered tin.