1/2 c. soft butter
2/3 c. sugar
1/8 tsp. salt
2/3 c. flour
1 tsp. grated lemon peel
1 c. chopped almonds
1/2 tsp. vanilla

ICING:

1 c. confectioners sugar
4 tsp. water
1/2 tsp. almond extract

Mix on low speed. Work with hands until holds together. Chill dough in 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes until light brown and bubbly. Ice with frosting, dribble on. Makes 3 1/2 dozen.