Lemon Butter Wafers

3/4 cup unsalted butter
1 cup sugar
2 large eggs
1 1/4 cups sifted flour
2 tablespoons very finely minced lemon zest
1/3 cup ground almonds

In the large bowl of an electric mixer, beat the butter until smooth and add the sugar, beating until creamy. Beat in the eggs, scraping down the sides of the bowl. Add the flour, beating just until combined. Add the lemon zest and almonds, stirring until well incorporated. Cover the bowl with plastic wrap and place in the fridge until well chilled, at least 3 hours.

Preheat the oven to 350�F. Butter a nonstick cookie sheet. Using a 1/2 tablespoon measure, spoon out level 1/2 tablespoon of chilled cookie dough onto cookie sheet, placing them 3 inches apart. Bake for about 10 minutes, or until the cookies have just flattened and are lightly browned around the edges. Cool the cookies on racks and store in covered tins. Makes 64.

Note: it is best to grind the almonds and mince the lemon zest n a small electric grinder like a coffee grinder. The result is superior to that obtained with an ordinary food processor. Variation: spread 1 tbl best quality seedless raspberry jam on the bottom of one cookie, then place the bottom of another cookie on top (makes 32).