2 c. (1 lb.) unsalted butter
3 c. sugar
3 1/2 c. all-purpose flour
3 level tsp. baking ammonia (see your druggist)
1 c. blanched almonds, chopped fine
1/2 tsp. lemon extract (optional)

Cream butter and sugar; add almonds and ammonia. Knead in flour. Roll into balls the size of a hickory nut. Freeze.

Bake on ungreased cookie sheet (still frozen) in 300°F oven until a delicate brown, 18 to 20 minutes or so.