Heat oven to 325 degrees. Work butter in a bowl until creamy; add sugar and beat until mixture is fluffy. Add vanilla and ground nuts and mix thoroughly. Blend in sifted flour. Stir in lemon peel. Form rounded teaspoonfuls of dough into small balls. Place balls about 2 inches apart on ungreased cookie sheets. Flatten slightly with the fingers, and place one almond on top of each cookie. Bake 15-18 minutes, until lightly browned. Remove cookies from sheets and cool on wire cake racks. Makes about 3 dozen cookies. REDBOOK, DEC 1972, "THE GREAT CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (26g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 87 (64%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 8.2mg||3 %|
|Sodium 80.9mg||3 %|
|Potassium 39.4mg||1 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 11.1g|
|Protein 1.6g||2 %|
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Calories per serving: 137
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