Instructions: Cream butter, add 1 cup of the sugar and beat until light. Lightly beat the egg yolks and add along with the lemon rind, lemon juice or brandy, and the flour mixed with the baking powder. Mix until the ingredients are well combined. Gather the dough together in one lump, cover in plastic wrap, and chill for 2 hours.

Preheat oven to 350F. On a lightly floured board, roll out 1/2 of the dough at a time to a sheet 1/8 inch thick. Cut into desired shapes.

Lightly beat the egg whites and brush on the tops of the cookies. Sprinkle with the remaining 1/4 cup sugar and the almonds.

Bake on greased cookie sheets for 10 to 15 minutes.

Yield: 80 small
cookies

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