3/4 c. butter
6 tbsp. sugar
4 tsp. grated lemon rind
1 tsp. vanilla extract
3/4 c. finely ground blanched almonds
1 egg white, slightly beaten
Colored or white sugar
1/2 c. all-purpose flour

Preheat oven to 325°F.

Work butter in a bowl until creamy. Add sugar gradually and beat until very light and fluffy. Stir in lemon rind, vanilla and ground almonds. Gradually flour and gently mix until smooth, trying not to lose the air in the mixture.

Shape into rounded teaspoons of dough into balls.

Place on ungreased cookie sheets. Flatten balls slightly with the bottom of a glass dipped in granulated sugar.

Dip whole almonds in egg white and roll in sugar. Place an almond on each cookie.

Bake for 35-40 minutes or until light brown. Cool on wire racks.

Makes about 3 dozen.