1/2 cup (1 stick) butter
3/4 cup firmly packed brown sugar
1 egg
3/4 cup all-purpose or self-rising flour
1/2 cup almonds, chopped fine
1/4 cup quick-cooking rolled oats
1 tbsp. grated lemon rind
1/2 tsp. lemon extract

Preheat oven to 350°F.

Cream butter. Gradually add brown sugar, creaming well. Blend in egg. Add flour; mix thoroughly.

Stir in chopped almonds, rolled oats, lemon rind and lemon extract.

Drop by scant teaspoonfuls at least 3-inches apart onto greased baking sheets.

Bake at 350°F for 7 to 10 minutes until edges are golden brown. Remove from baking sheets immediately.

Makes 3 dozen cookies.