Ingredients
1 1/4 cups flour
1/2 cup sugar
1/4 teaspoon lemon extract
pinch of salt
1/4 teaspoon baking powder
1/2 cup shortening
1 egg, well beaten
1/2 cup almonds, finely chopped
For brushing
1 egg, beaten (optional)
Directions
Sift flour before measuring, add baking powder and salt; sift again.
Cream shortening with sugar until light.
Add egg and lemon extract, and mix well.
Combine dry ingredients with the cream mixture, fold in almonds and chill.
Roll dough on a lightly floured board to about 1/8 inch-thickness.
Cut into desired shapes, and bake in a hot oven (425 degrees F) for 8 to 10 minutes.
If a glazed surface is desired, brush once with beaten egg before baking.
Makes about 4 dozen cookies.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. | 
