Lemon Sandies
Crunchy lemon cookies with a delicate hint of almonds.

Yield: 4 dozen cookies

• 1 cup powdered sugar
• 2/3 cup slivered almonds, finely ground
• 1/2 cup butter, softened
• 2 egg yolks

• 1 1/2 teaspoons grated lemon peel
• 1 cup all-purpose flour
• 1/8 teaspoon salt
• Yellow decorator's sugar

Grind almonds in a food processor or blender.

Combine powdered sugar and almonds in a small bowl. Set aside.

Place butter in large mixer bowl. Beat at medium speed until creamy (1 to 2 minutes). Add sugar-almond mixture to butter; beat until well mixed (1 minutes). Add egg yolks and lemon peel; beat until well mixed (1 to 2 minutes). Reduce speed to low. Add flour and salt; beat until well mixed (1 to 2 minutes). Cover; refrigerate until slightly firm (30 minutes).

Heat oven to 350 degrees F. Roll dough into one inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten with bottom of glass. Sprinkle with decorator sugar, if desired. Bake for 9 to 11 minutes or until edges are browned.