Lemon Almond Snaps

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   Preheat oven to 375 degrees. In large bowl, cream together the sugar and margarine. Add the eggs and oil. Beat until well blended. In medium bowl, combine flour, ground almonds, baking soda, and salt. Stir to mix. Add flour/almond mixture and the lemon extract to the creamed mixture. Beat well. Drop dough from teaspoon onto ungreased cookie sheet, spacing cookies about 2 inches apart. Using the bottom of a glass that has been dipped into sugar, flatten the dough. Bake for 10 to 12 minutes. Remove from cookie sheet immediately and cool on rack. Makes about 5 to 5 1/2 dozen cookies.

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