Categories: Cookies, German 
      Yield: 2 servings 
  
  1 1/4 c  Flour                                    FILLING: 
      1    Stick + 2 Tbl unsalted            1/2 c  Ground almonds 
           -butter                           3/4 c  Sugar 
      3 oz Sugar                                    Juice of 2 lemons 
      1    Egg                                      GLAZE: 
      1 ts Baking powder                            Juice of 1 lemon 
      1 ts Vanilla                                  Powdered sugar 
  
  DOUGH: 
   
  Knead together the flour, butter, sugar, egg, baking powder and vanilla. 
  Chill.  Combine the almonds, sugar and lemon juice. 
   
  Divide the dough in half.  Roll or pat into a 1/4-inch thick rectangle on a 
  greased baking sheet.  Spread the filling over the top. Pat out the 
  remaining dough over the filling.  Bake in a 300 F oven just until golden 
  brown.  Cut immediately into 1-inch by 2-inch rectangles. Cool. 
   
  Combine the lemon juice and enough sugar to make a thin glaze and brush 
  over the top of the cookies.  Wrap in alumnum foil.  Store in an airtight 
  container. 
   
  Makes about 2 dozen. 
   
  [The Sun Magazine; Dec 22. 1991] 
   
  Posted by Fred Peters.