3/4 c. butter
6 tbsp. sugar
1 tsp. vanilla
3/4 c. finely ground blanched almonds
1 3/4 c. flour
4 tsp. grated lemon peel
Blanched whole almonds

Preheat oven. Work butter until creamy, add sugar and beat until fluffy. Add vanilla and ground nuts; mix well. Blend in flour and lemon peel. Place 2" apart on ungreased cookie sheets. Flatten slightly with fingers, place almond on top of each cookie. Bake at 325 degrees for 15 to 18 minutes until lightly browned. Cool. Makes 3 dozen.