(2 servings)

1 1/4 c Flour
1 Stick + 2 Tbl unsalted butter
3 oz Sugar
1 Egg
1 ts Baking powder
1 ts Vanilla

FILLING:
1/2 c Ground almonds
3/4 c Sugar
Juice of 2 lemons

GLAZE:
Juice of 1 lemon
Powdered sugar

DOUGH:

Knead together the flour, butter, sugar, egg, baking powder and vanilla. Chill. Combine the almonds, sugar and lemon juice.
Divide the dough in half. Roll or pat into a 1/4-inch thick rectangle on a greased baking sheet. Spread the filling over the top. Pat out the remaining dough over the filling. Bake in a 300 F oven just until golden brown. Cut immediately into 1-inch by 2-inch rectangles. Cool.
Combine the lemon juice and enough sugar to make a thin glaze and brush over the top of the cookies. Wrap in alumnum foil. Store in an airtight container.
Makes about 2 dozen.
(The Sun Magazine; Dec 22. 1991)
Posted by Fred Peters.

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