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Ingredients:
1 stick butter or margarine (not spread) softened
3/4 cup sugar
1 large egg
1 tablespoon freshly grated lemon peel
1 1/2 tablespoons fresh lemon juice
3/4 tsp. vanilla
1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/4 cups all-purpose flour
Garnish: 1/2 cup crushed or sliced almonds
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Heat oven to 350 degrees. Beat butter and sugar in large bowl until fluffy. Beat in remaining ingredients except flour until well blended. On low speed, beat in flour just until blended. Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with almonds. Bake 10-12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store airtight at room temperature up to one week.
Makes about 44 cookies Recipe submitted by: Brenda Hyde
Seeds of Knowledge Brenda Hyde is a freelance writer and editor of Seeds of Knowledge.
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