1 c. butter
2 (3 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1 egg
1 tsp. finely shredded lemon peel
1/2 tsp. almond extract
2 c. all-purpose flour
Sliced almonds or blanched whole almonds
Sugar
Light corn syrup

In a large mixer bowl combine the butter and cream cheese; beat on medium speed of electric mixer for 30 seconds. Add the 1/2 cup sugar; beat until fluffy. Add the egg, finely shredded lemon peel and the almond extract; beat well. Add the flour, mix well. Cover and chill about 3 hours.

Divide dough in half. On a well-floured surface, roll each portion to 1/8 inch thickness. Cut with a 2 1/2 to 3 1/2 inch oval or round cookie cutter with fluted edges; place 2 inches apart on an ungreased cookie sheet. Arrange the sliced almond or blanched whole almonds atop the cookies overlapping them to resemble pinecones and lightly brushing the almonds with light corn syrup. Sprinkle lightly with sugar.

Bake in a 325 degree oven for 13 to 15 minutes or until done. Remove from cookie sheet to wire rack; cool completely. Makes 48 cookies.