1 cup sifted flour
1/2 tsp salt
1 tsp cinnamon
1/3 cup butter or margarine
1/3 cup sugar
1/2 tsp grated lemon rind
1 egg
2/3 cup ground blanched almonds
Sugar
Sift first 3 ingredients together. Cream butter, sugar, and grated rind together. Add egg; beat until light and fluffy. Blend in dry ingredients and nuts. Chill 1 hour. Shape on lightly floured surface into a roll about 1 1/2-in. in diameter. Cut in 1-inch pieces. Dust hands with flour and roll each piece into a tapered ball. Place on greased cookie sheet. Flatten with palm of hand. With corner of a folded piece of cardboard, mark indentation to give appearance of veins down center of the leaf. Bake at 400 degrees F. 10 to 12 min. While hot, sprinkle with sugar. Makes about 2 dozen.
2 comments:
Can you please tell me the author of the book you show the picture of? (The Cookie Book) thank you.
Joy, The booklet doesn't list an author but it is one of the Culinary Arts Institute books. It was produced in 1964 and again in 1969.
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