1 stick of butter (1/2 cup), softened
2/3 cup sugar
1/4 cup lemon juice (about 1 large lemon)
1 Tbsp. grated lemon peel
1 3/4 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 cup finely chopped almonds
Powdered sugar for rolling the cookies
In a bowl, cream the butter, sugar and egg until will blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add the chopped almonds. Cover and refrigerate the dough several hours or overnight.
Roll dough into 1 inch balls. Place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned (not brown on top).
Remove from oven and place immediately on wire racks to cool for about 5 minutes, then roll in powdered sugar. Makes about 3 dozen.