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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 120 |
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Directions: 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.
| Ingredients:
2 Cup(s) Butter, softened
2 Cup(s) Sugar
2 Eggs
1 Lemon, grated rind and juice
4 Cup(s) All-purpose flour
1 Teaspoon(s) Baking powder
1/2 Pound(s) Unblanched almonds |
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