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How to make it

  • Cream butter and sugar in large mixer bowl of electric mixer.
  • Beat in eggs, one at a time.
  • Beat in lemon rind and juice.
  • Mix flour, baking powder and salt.
  • Stir flour mixture and ground almonds into butter mixture to make a soft dough.
  • Divide dough into quarters.
  • Refrigerate dough, wrapped in wax paper, until firm, at least 8 hours or overnight.
  • Heat oven to 350 degrees.
  • Have ungreased baking sheets ready.
  • Roll out one dough portion on lightly floured pastry cloth with a rolling pin covered with stocking or roll between sheets of lightly floured wax paper to 1/8 -inch thickness. Cut out with cookie cutters. Return dough to refrigerator if it gets too soft. Transfer to baking sheets, leaving 2 inches between each cookie. Sprinkle with coloured sugar if desired.
  • Bake until very light brown at edges, 8 to 10 minutes. Transfer to wire racks to cool. Store in a covered tin.
  • Note: This second-place winner, from Judy M. Drux of Dyer, Indiana, makes very thin, crisp, delicate cookies. The dough keeps well in the refrigerator if it is well-wrapped. This cookie was a tribute to her husband's grandmother, Antonia Drux, who emigrated to this country from Germany in 1923. The recipe has been passed down as just a list of ingredients. Drux added a few hints to help make baking them easier for future cooks.

Reviews & Comments 3

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  • lor 12 years ago
    They are good and you are so very welcome!
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  • maryelizlawson 12 years ago
    These do sound wonderful. I'll be making these this weekend. :)
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    " It was excellent "
    shirleyoma ate it and said...
    Oh yuummmmm, I love this recipe!! Gotta make um!
    Thanks for posting
    Was this review helpful? Yes Flag

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