1 c. butter
2/3 c. sugar
2 c. flour
1 pinch of salt
1 tsp. vanilla
Grated rind of 1 lemon
1 egg, beaten
1 1/2 c. blanched almonds (chopped fine)

Preheat oven to 300 degrees. Cream butter, add sugar; stir well. Sift flour and salt; add gradually to butter and sugar. Add vanilla and lemon rind and work quickly into a stiff dough. Roll out 1/8 inch thick on floured board and cut with fluted cookie cutter, 2 1/2 to 3 inch in diameter.

Cut a center out of cookies with smallest size cookie cutter to make a ring. Paint tops with 1 beaten egg and turn into the almonds to cover entire top. Bake almond side up until golden, 10 minutes.