Lemon Cream Cookies -

1/2 c Sugar

2 Lemons

1/2 c Dark brown sugar; packed

2 Lg Eggs

1 c Heavy cream

2 c All-purpose flour

1/2 ts Salt

1 ts Baking soda

350 deg. Line cookie sheets with parchment paper or butter them. Place almonds on baking sheet or pie plate and toast them in preheated oven for about 4 mins. or just until they are crisp and faintly colored. Set almonds aside to cool. Leave oven on. Place sugar in food processor fitted with steel blade. Remove zest from lemons with a citrus zester. Process zest and sugar until zest is grated, about 1 minute. Add brown sugar, eggs and cream and process until very well mixed,

30 to 45 seconds. Drop rounded teaspoonfuls of the batter on the prepared cookie sheets, leaving

1 1/2 inches between cookies, then sprinkle the top of each cookie with

2 or 3 pieces of toasted slivered almonds. Bake in center of oven for 8 to 10 minutes, or until cookies are golden brown. Transfer cookies to racks to cool. Store in airtight containers for up to

3 days; the cookies can be frozen for up to

2 months. Judy Garnett/Raleigh, NC pjxg