Ingredients

• 1 lemon, grated rind and juice
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• Pinch salt
• ½ pound Unblanched almonds (finely ground or grated)
• Colored sugars for garnish (optional)

Directions

• Directions
• 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. Have ungreased baking sheets ready.
• Roll out one dough portion on lightly floured pastry cloth with a rolling pin covered with stocking or roll between sheets of 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 covered tin.