My sister makes these for Christmas every year and they are my favorite Christmas cookie. I love all things almond. Morgan is going to try and make a batch for our house this year.
Adapted from Better Homes and Garden Special Interest Publications Christmas Cookies 1991.
1 cup margarine or butter
2 1/2 cups all-purpose flour
2 cups sugar
1/2 teaspoon lemon extract
1 beaten egg white
1/4 cup sugar
1/2 teaspoon ground cinnamon
Beat butter in a bowl of an electric mixer on medium-high speed for 30 seconds until softened. Add half the flour, the 2 cups sugar, eggs, and lemon extract. Beat till mixture thoroughly combined, scrape sides as necessary. Stir in remaining flour.
Divide dough in half, wrap in plastic wrap. Chill 1-2 hours.
Roll dough on lightly floured surface to 1/8-inch thickness. Using a 2- or 2 1/2-inch cookie cutter, cut out cookies. Combine 1/4 cup sugar and cinnamon. Brush tops with beaten egg white. Sprinkle with sugar mixture. Arrange 3 or 5 almond slices on each cookie. Place cookies on greased cookie sheets 1 inch apart.
Bake 375F for 8-9 minutes or till edges are lightly browned.
Make 5 1/2 to 6 dozen.