Lemon Butter Wafers

Yields:	2 dozen
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In the large bowl of an electric mixer, beat the butter until smooth and add the sugar, beating until creamy.

Beat in the eggs, scraping down the sides of the bowl.

Add the flour, beating just until combined.

Add the lemon zest and almonds, stirring until well incorporated.

Cover the bowl with plastic wrap and place in the refrigerator until well chilled, at least 3 hours.

Preheat the oven to 350 degrees F. Butter a nonstick cookie sheet.

Using a 1/2 Tablespoon measure, spoon out level 1/2 tablespoon of chilled cookie dough onto the cookie sheet, placing them 3 inches apart.

Bake for about 10 minutes or until the cookies have just flattened and are lightly browned around the edges.

Cool the cookies on racks.

Store in a covered tin.

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As I am greek, I have found cutting all the way threw the first time is much easier than breaking the philo later

Reviewed by tedkay1