1 1/4 c. flour
1/2 c. sugar
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
1/2 c. plus 2 tbsp. butter, at room temperature
1/2 c. chopped almonds

Preheat oven to 325 degrees. In a large bowl, combine all ingredients except almonds. Beat until dough is smooth, comes clean from the side of the bowl, and gathers into a ball. With lightly floured fingers, press dough evenly over the bottom of a 9-inch square ungreased baking pan.

Sprinkle almonds on top and press gently into dough. Using a sharp knife, score into 16 small squares and prick each square twice with a fork. Bake until dough is barely colored and almonds are lightly toasted, about 20 minutes. Let cool 5 minutes, then cut squares all the way through. Cool completely in pan. Store cookies in an airtight container for up to 2 weeks.