Oma's Almond Cookies

Yields:	3-4 dozen
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2	cups	butter	softened
2	cups	sugar
2	large	eggs
1	each	lemon	grated rind and juice
4	cups	flour, all-purpose
1	teaspoon	baking powder
1	pinch	salt
1/2	pound	almonds	unblanched, finely ground or grated
1	x	colored sugar crystals	for garnish, optional

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.

Heat oven to 350 degrees F.

Have ungreased baking sheets ready.

Roll out one dough portion on lightly floured pastry cloth with a 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.

Bake until very light brown at edges, 8 to 10 minutes.

Transfer to wire racks to cool.

Store in a covered tin.

I love the taste of bread and butter pickles and this relish reminds me of that taste.

Reviewed by ttad49