- 2 cups [450 g] butter
- 1 cup [250 mL] honey
- 2 eggs, separated
- 1 tablespoon [15 mL] grated lemon peel
- 8 cups [1.12 kg] sifted flour
- 1 1/4 teaspoon [6 mL] baking powder
- 2 tablespoons [30 mL] lemon juice
- 1 cup [250 mL] chopped almonds
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- Cream butter; slowly add honey.
- Beat in egg yolks.
- Add lemon peel, flour, baking powder and lemon juice.
- Thouroughly mix.
- Chill dough.
- Shape dough into small balls; arrange onto greased cookie sheets.
- Sprinkle balls with chopped almonds.
- Bake cookies into a preheated 350°F [180°C] oven, for 10 to 15 minutes.
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