Lemon Sticks
cookies
1 1/4 cup flour
1 stick + 2 tbl unsalted butter
3 oz sugar
1 egg
1 teaspoon baking powder
1 teaspoon vanilla
1 filling:
1/2 cup ground almonds
3/4 cup sugar
1 juice of 2 lemons
1 glaze:
1 juice of 1 lemon
1 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.
Yield: 2 servings