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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 23 |
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This cookie is well worth making! It is light and yummy. Ingredients:
2 cups butter, softened |
2 cups sugar |
2 eggs |
1 lemon, grated rind and juice |
4 cups all-purpose flour |
1 tsp. baking powder |
pinch salt |
1/2 lb. unblanched almonds, finely ground |
coloured sugars for garnish, optional |
Directions:
1. Cream butter and sugar in large mixer bowl of electric mixer.
2. Beat in eggs, one at a time.
3. Beat in lemon rind and juice.
4. Mix flour, baking powder and salt.
5. Stir flour mixture and ground almonds into butter mixture to make a soft dough.
6. Divide dough into quarters.
7. Refrigerate dough, wrapped in wax paper, until firm, at least 8 hours or overnight.
8. Heat oven to 350 degrees.
9. Have ungreased baking sheets ready.
10. 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 coloured sugar if desired.
11. Bake until very light brown at edges, 8 to 10 minutes. Transfer to wire racks to cool. Store in a covered tin.
12. Note: This second-place winner, from Judy M. Drux of Dyer, Indiana, makes very thin, crisp, delicate cookies. The dough keeps well in the refrigerator if it is well-wrapped. This cookie was a tribute to her husband's grandmother, Antonia Drux, who emigrated to this country from Germany in 1923. The recipe has been passed down as just a list of ingredients. Drux added a few hints to help make baking them easier for future cooks.
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