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1 c. butter, softened
3/4 c. sugar
1/2 tsp. salt
3 hard cooked eggs, sieved
Finely grated zest of 1 lg. lemon
1 1/2 tsp. vanilla
2 c. flour
About 72 whole blanched almonds or other nuts
About 1/4 c. light corn syrup

Beat butter, sugar and salt together until light and fluffy. Add sieved eggs (cut eggs in quarters and sieve 1/4 at a time), lemon zest and vanilla; blend well. Add flour, 3/4 cup at a time, stirring well after each addition. Form dough into a ball and wrap in plastic. Refrigerate overnight or freeze 3 hours.

Preheat oven to 350 degrees. Flour hands and roll scant teaspoon of dough into 1" balls and place 1" apart on cookie sheets. Press almond into each. Small pan heat corn syrup until thins slightly. Brush on cookies. Bake 8 to 11 minutes or golden brown. Store air tight, after cool for 5 days or freeze.

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