Categories: Cookies, Fruits 
      Yield: 70 servings 
  
    1/2 c  Almonds; blanched, slivered         1 c  Heavy cream 
    1/2 c  Sugar                               2 c  All-purpose flour 
      2    Lemons                            1/2 ts Salt 
    1/2 c  Dark brown sugar; packed            1 ts Baking soda 
      2    Lg Eggs                         
  
  Preheat oven to 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 
  pjxg05a