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1 Preheat oven to 350 degrees F (175 degrees C).
2 Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
3 On low speed, beat in flour just until blended.
4 Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
5 Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.
I omitted the almonds, and drizzled chocolate on top in a spiral design- for Nov.2003 Open House. These are really good and lemony.
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