Lemonsnaps

Directions

1. 1
   In a bowl using an electric mixer, cream butter and sugar together.
2. 2
   Beat in egg, lemon zest and almonds.
3. 3
   Beat in flour, a little at a time until thoroughly blended.
4. 4
   Cover bowl and chill for about 2 hours.
5. 5
   Preheat oven to 350° when ready to bake. Lightly grease baking sheet.
6. 6
   Shape dough into balls, walnut-size and place on prepared sheet about 2 inches apart.
7. 7
   Flatten each cookie by moistening the bottom of a glass, dipping it in sugar and pressing it down on each cookie.
8. 8
   Bake in preheated oven for 10 to 12 minutes or until golden at edges.
9. 9
   Cool on racks.
10. 10
    Makes 3 to 3 1/2 dozen cookies.