2 sticks butter
1 1/2 c. sugar
4 egg yolks
4 egg whites
1 tsp. baking powder
1 1/2 c. flour
2 tbsp. lemon juice
Nuts, chopped

Beat egg whites until foamy. Combine flour and baking powder. Cream butter and sugar. Add yolks to creamed butter mixture; beat until light and fluffy. Add 1/2 cup of flour mixture and a portion of the egg whites; beat; keep adding until all flour and egg whites are added. Beat well. Add lemon juice. Beat.

Spread in buttered, floured 10 x 15 inch pan. Sprinkle with chopped nuts and approximately 1/2 cup of sugar. Bake at 350 degrees for 25 minutes or until golden. Cool completely. Dust with powdered sugar. With small juice glass, cut out circles in the cake and cut in half. This is a very light, yummy cookie.