1/2 cup (1 stick) butter, softened (no substitutes)
2/3 cup sugar
1 egg
1/4 cup lemon juice
1 tbsp. grated lemon peel
1 3/4 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. cream tartar
1/4 tsp. salt
1/2 cup finely chopped almonds

In a mixing bowl, cream butter, sugar and egg until well blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. Roll into 1-inch balls. Place on ungreased baking sheets.

Bake at 350°F for 10 to 12 minutes or until bottoms are lightly browned (cookies will not brown on top). Remove immediately to wire rack; cool for 5 minutes, then roll in confectioners sugar.

Yields about 3 dozen.

Submitted by: Bluegirl