|Sweet butter||1⁄2 Pound|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Lemon||1 , rind grated|
|Hard cooked egg yolks||6|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Sugar||1⁄2 Cup (8 tbs), mixed with 2 tablespoons cinnamon|
|Finely chopped almonds||1⁄3 Cup (5.33 tbs) (Blanched / Unblanched)|
|Egg white||1 , slightly beaten|
Cream the butter, sugar, salt, and lemon rind until light and fluffy.
Beat in the egg.
Press the egg yolks through a wire strainer into the creamed mixture; mix well.
Gradually add the flour; blend until smooth.
Form the dough into balls the size of a large marble.
Combine the sugar-and-cinnamon mixture with the almonds.
Dip the balls into the egg white, then roll into the sugar mixture.
Bake on a lightly greased cookie sheet at 325° for 18 to 20 minutes, or until golden brown.