Lemonsnaps

1. 1

   In a bowl using an electric mixer, cream butter and sugar together.

2. 2

   Beat in egg, lemon zest and almonds.

3. 3

   Beat in flour, a little at a time until thoroughly blended.

4. 4

   Cover bowl and chill for about 2 hours.

5. 5

   Preheat oven to 350u00b0 when ready to bake. Lightly grease baking sheet.

6. 6

   Shape dough into balls, walnut-size and place on prepared sheet about 2 inches apart.

7. 7

   Flatten each cookie by moistening the bottom of a glass, dipping it in sugar and pressing it down on each cookie.

8. 8

   Bake in preheated oven for 10 to 12 minutes or until golden at edges.

9. 9

   Cool on racks.

10. 10

    Makes 3 to 3 1/2 dozen cookies.

No additional tips available.