1 c. butter, cut into tablespoons
3/4 c. sugar
1 tbsp. finely grated lemon peel
1 1/2 tsp. cinnamon
1/4 tsp. salt
2 egg yolks
1 1/3 c. finely ground unblanched almonds
1 1/3 c. finely ground walnuts
2 c. flour
1 to 2 c. powdered sugar (I used 1 cup)
1/4 c. fresh lemon juice

Cream butter, sugar, lemon peel, cinnamon and salt in large bowl of electric mixer until light and fluffy. Beat in yolks. Mix in almonds and walnuts, then stir in flour. Wrap in waxed paper. Refrigerate until firm enough to roll, 2 to 3 hours.

Heat oven to 375 degrees. Lightly grease baking sheets (or use parchment paper). Divide dough into 4 pieces; return 3 to refrigerator to prevent drying. Roll remainder out on generously floured pastry cloth or between 2 sheets of waxed paper to a thickness of 3/16 inch. Cut out desired shapes. Place 1 inch apart on baking sheet. Bake until lightly browned, about 8 minutes. Cool on racks.

Beat powdered sugar into lemon juice until smooth. Dip tops of cookies into glaze, letting excess drip back into bowl. Let cookies dry 1/2 to 1 hour. Store in waxed paper lined airtight container in cool dry place (or freeze). Makes about 6 dozen.