1 1/4 c All-purpose flour
1/2 c Confectioner’s sugar
1/2 ts Vanilla extract
1/2 ts Lemon extract
1/2 c Plus 2 T butter, at room
-temperature
1/2 c Chopped almonds
Preheat oven to 325. In a large bowl, combine all ingredients except
almonds. Beat until dough is smooth, comes clean from the side of the bowl,
and gathers into a ball. With lightly floured fingers, press dough evenly
over the bottom of a 9-inch-square ungreased baking pan. Sprinkle almonds
on top and press gently into dough. Using a sharp knife, score into 16
small squares and prick each square twice with a fork. Bake until dough is
barely colored and almonds are lightly toasted, about 20 minutes. Let cool
5 minutes, then cut squares all the way through. Cool completely in pan.
Store cookies in an airtight container for up to two weeks.
Yields
16 Servings