|Melted butter||1 1⁄2 Cup (24 tbs)|
|Packed light brown sugar||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Lemon extract||1⁄2 Teaspoon|
|Slivered almonds||1 Cup (16 tbs), finley ground|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
|Ground cinnamon||2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Ground nutmeg||1 Teaspoon|
In large bowl, with spoon, combine melted butter, brown sugar, and sugar.
Add eggs, vanilla, lemon extract, and ground almonds; beat to combine well.
Stir in flour, cinnamon, baking soda, salt, and nutmeg until dough forms.
Cover bowl with plastic wrap and freeze dough 1 hour or until easy to handle.
Divide dough into 8 pieces.
On lightly floured surface, with floured hands, shape each piece into a 6 inch long log.
Wrap each log in plastic wrap and freeze at least 4 hours or overnight, until firm enough to slice.
Preheat oven to 350°F.
Grease large cookie sheet.
Slice logs into very thin (about 3/16 inch) slices.
Place slices, l 1/2 inches apart, on cookie sheet.
Bake 15 minutes or until cookies are browned.
With pancake turner, remove cookies to wire rack to cool.