Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 cups butter -- softened

  3. 2 cups sugar

  4. 2 eggs

  5. 1 lemon -- grated rind and -- juice

  6. 4 cups all-purpose flour

  7. 1 tablespoon baking powder

  8. 1 pinch salt

  9. 1/2 pound unblanched almonds -- finely

  10. ground or grated colored sugars for garnish

  11. optional

Instructions Jump to Ingredients ↑

  1. Preparation time: 30 minutes Chilling time: 8 hours or overnight Cooking time: 10 minutes1. Cream butter and sugar in large mixer bowl of electric mixer. Beat in eggs, one at a time. Beat in lemon rind and juice. Mix flour, baking powder and salt. Stir flour mixture and ground almonds into butter mixture to make a soft dough. Divide dough into quarters. Refrigerate dough, wrapped in wax paper, until firm, at least 8 hours or overnight.

  2. Heat oven to 350 degrees. Have ungreased baking sheets ready.

  3. Roll out one dough portion on lightly floured pastry cloth with a rolling pin covered with stocking or roll between sheets of lightly floured wax paper to 1/8 -inch thickness. Cut out with cookie cutters. Return dough to refrigerator if it gets too soft. Transfer to baking sheets, leaving 2 inches between each cookie. Sprinkle with colored sugar if desired.

  4. Bake until very light brown at edges, 8 to 10 minutes. Transfer to wire racks to cool. Store in a covered tin.

  5. This second-place winner, from Judy M. Drux of Dyer, Indiana, makes very thin, crisp, delicate cookies. The dough keeps well in the refrigerator if well-wrapped. This cookie was a tribute to her husband's grandmother, Antonia Drux, who emigrated to this country from Germany in 1923. (Oma means "grandma" in German.) The recipe has been passed down as just a list of ingredients. Drux added a few hints to help make baking them easier for future cook


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