Lemonsnaps - cooking recipe

Ingredients

3/4 c. butter (room temperature)
1 c. sugar
1 egg
1 1/2 Tbsp. fresh lemon zest
6 Tbsp. finely ground almonds
1 1/2 c. flour

Preparation

In a bowl using an electric mixer, cream butter and sugar together.
Beat in egg, lemon zest and almonds.
Beat in flour, a little at a time until thoroughly blended.
Cover bowl and chill for about 2 hours.
Preheat oven to 350\u00b0 when ready to bake. Lightly grease baking sheet.
Shape dough into balls, walnut-size and place on prepared sheet about 2 inches apart.
Flatten each cookie by moistening the bottom of a glass, dipping it in sugar and pressing it down on each cookie.
Bake in preheated oven for 10 to 12 minutes or until golden at edges.
Cool on racks.
Makes 3 to 3 1/2 dozen cookies.