Filbert Lemon Logs
|Butter/Margarine||1 Cup (16 tbs)|
|Firmly packed light brown sugar||3⁄4 Cup (12 tbs)|
|Grated lemon rind||1 Teaspoon|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Chopped toasted filberts||1 Cup (16 tbs)|
Cream butter and sugar until light.
Add lemon rind, sifted dry ingredients, and lemon juice.
Mix well and chill several hours.
Shape into fingers.
Roll in nuts and put on ungreased cookie sheets.
Bake in preheated hot oven (400°F.) for 10 to 12 minutes.