| 2 cup Butter, softened | | 2 cup Sugar | | 2 x Eggs | | 1 x Lemon, grated rind and juice | | 4 cup All-purpose flour | | 1 tsp Baking powder | | Pinch salt | | 12 lb Unblanched almonds, finely | | Ground or grated | | Colored sugars for garnish, | | Optional |
| | Preparation Time: 30 minutes | | Chilling Time: 8 hours or overnight | | Cooking Time: 10 minutes | | 1. Cream butter and sugar in large mixer bowl of electric mixer. | | Beat in eggs , one at a time. Beat in lemon rind and juice. Mix flour , baking powder and salt . Stir flour mixture and ground almonds into butter mixture to make a soft dough. Divide dough into quarters. | | Refrigerate dough, wrapped in wax paper, until firm, at least 8 hours or overnight. | | 2. Heat oven to 350 degrees. Have ungreased baking sheets ready. | | 3. Roll out one dough portion on lightly floured pastry cloth with a rolling pin covered with stocking or roll between sheets of lightly floured wax paper to 1/8 -inch thickness. Cut out with cookie cutters. Return dough to refrigerator if it gets too soft. Transfer to baking sheets, leaving 2 inches between each cookie. Sprinkle with colored sugar if desired. | | 4. Bake until very light brown at edges, 8 to 10 minutes. Transfer to wire racks to cool. Store in a covered tin. | | This second-place winner, from Judy M. Drux of Dyer, Indiana, makes very thin, crisp, delicate cookies. The dough keeps well in the refrigerator if well-wrapped. This cookie was a tribute to her husband's grandmother, Antonia Drux, who emigrated to this country from Germany in 1923. (Oma means grandma" in German.) The recipe has been passed down as just a list of ingredients. Drux added a few hints to help make baking them easier for future cooks." |
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