1 cup sifted all-purpose flour*
1/2 tsp. salt
1 tsp. cinnamon
1/3 cup butter
1/3 cup sugar
1 egg
1 tsp. grated lemon rind
2/3 cup ground walnuts
additional sugar, for sprinkling

Sift together flour, salt and cinnamon. Set aside.

Cream butter. Gradually add sugar, creaming well.

Add egg, grated lemon rind and ground walnuts. Beat well.

Blend in the dry ingredients gradually. Chill dough for 1 hour.

Shape dough into a roll about 8-inches long and 1 1/2-inches in diameter; wrap in aluminum foil. Chill dough at least 2 hours.

Preheat oven to 375°F

Cut chilled dough into slices 1/4-inch thick. Form into pear-shaped balls, tapering one end.

Place on ungreased baking sheets and flatten with palm of hand to resemble leaves. “Veins” can be marked with a 5x3-inch card folded in half to make a "V". Mark center "vein" with edge of card.

Bake at 375°F for 10 to 13 minutes. Cool.

Sprinkle with sugar, brushing off excess.

Makes about 2 1/2 dozen cookies.

Note: If using self-rising flour, omit salt. Slice 1/8-inch thick to make about 5 dozen cookies; place on baking sheet and pinch one end to make leaf shape. Decrease baking time to 7 to 10 minutes.