Cream the butter, add the sugar, then the yolks of eggs, slightly beaten; add rind of lemon, and the flour mixed with the baking powder, then the brandy or lemon juice, with only enough flour to handle. Chill dough, then roll; cut with small biscuit cutter, brush with white of egg; sprinkle a little sugar and chopped almonds on each cookie. Bake in moderate oven a delicate brown, 10 to 15 minutes. Will keep for weeks.
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