Cream together butter and sugar until fluffy and
light. Add grated lemon peel, salt, flour, grated
almonds, and 1 tsp. vanilla; mix thoroughly. Place
dough in bowl. Cover and chill thoroughly. When
the dough is well chilled; or the next day, roll
out dough to 1/8 thickness and cut with
moon/crescent cookie cutter. Place 1/2 apart on
un-greased baking sheet. Bake in preheated 375°
oven for 8-10 minutes.
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Icing- While cookies bake, combine confectioner's
sugar, vanilla and water. Spread over the tops of
cookies while still warm, but not too hot, as icing
will melt. Thin with additional drops of water if
glaze is too thick. Allow cookies to cool.
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