|Butter||3⁄4 Cup (12 tbs)|
|Confectionery sugar||3⁄4 Cup (12 tbs), sifted|
|Lemon juice||1 Tablespoon|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Ground almonds||1⁄2 Cup (8 tbs) (Measured After Grinding)|
|Grated lemon peel||1 Teaspoon|
Cream the butter, confectioners' sugar, and egg yolk in an electric mixer set at medium speed.
Stir in the lemon juice.
Sift the flour with the salt and baking powder.
Mix in the almonds and lemon peel.
Add to the creamed mixture, stirring by hand until well blended.
Chill the dough for several hours to blend the flavors.
Allow the dough to warm to a consistency so that it is soft enough to put through a cookie press.
Using a serrated design plate, force the dough through the press onto an ungreased cookie sheet into long continuous strips.
Bake in a 375° oven for 5 to 8 minutes, or until the strips are set and the bottoms are lightly browned.
Remove from the oven and cut into 2-inch lengths before removing from the sheet to cooling racks.