|Sugar||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Teaspoon|
|Unbalanced almonds||1 1⁄2 Cup (24 tbs), finely-chopped|
|Almonds||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 Cup (16 tbs), sifted|
|All purpose flour||1 Cup (16 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs), melted|
|Confectioner' s sugar||7 Tablespoon|
|Confectioners sugar||7 Tablespoon|
|Warm water||2 1⁄2 Teaspoon|
1)In a bowl, beat eggs until thick and lemon-colored.
2)Add sugar, 2 tablespoons at a time, beating well after each addition.
3)Add lemon juice, vanilla and almonds.
4)In a bowl, sift together flour and salt and add to egg mixture.
5)Mix well and add shortening.
6)Take a lightly-greased baking sheet and drop spoonsful on it, about 3 inches apart.
7)Bake at 375 degrees for about 12 minutes.
8)Remove from baking sheet while warm.
9)Take a bowl and combine confectioners' sugar, vanilla and water.
10)Stir until smooth and brush tops of cooled cookies with sugar mixture.
11)Serve the almond frosts when desired.