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1
Place almonds into food processor bowl fitted with metal blade.
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2
Cover; process until finely ground.
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3
Combine almonds, flour and salt in bowl; set aside.
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4
Combine 1 cup butter and sugar in bowl; beat until light and fluffy.
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5
Add egg, 1 teaspoon vanilla, lemon zest and almond extract.
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6
Continue beating, scraping bowl occasionally, until well mixed.
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7
Add flour mixture; beat at low speed until well mixed.
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8
Divide dough in half.
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9
Shape each half into ball; flatten slightly.
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10
Wrap each in plastic food wrap, refrigerate at least 2 hours or until firm.
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11
Heat oven to 350F.
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12
Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/4 inch thickness.
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13
Cut out 3 each of 6 graduated sizes of star-shaped cookie cutters (18 cookies total).
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14
Bake similar sizes of cookies together on ungreased cookie sheet 8-12 minutes or until edges are just beginning to brown.
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15
Cool 1 minute on cookie sheet; remove to cooling rack.
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16
Cool completely.
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17
Combine powdered sugar and 1/3 cup butter in bowl; beat at low speed until well mixed.
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18
Add 1 1/2 teaspoons vanilla and enough milk for desired frosting consistency.
