Lemon Crisps
Contributed by Diane S.

1 stick butter or margarine (not spread) softened
3/4 cup sugar
1 large egg
1 tablespoon freshly grated lemon peel
1 1/2 tablespoons fresh lemon juice
3/4 tsp. vanilla
1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/4 cups all-purpose flour
Garnish: 1/2 cup crushed or sliced almonds

Heat oven to 350 degrees. Beat butter and sugar in
large bowl until fluffy. Beat in remaining ingredients
except flour until well blended. On low speed, beat in
flour just until blended. Drop by rounded teaspoonfuls
1 1/2 inches apart on ungreased cookie sheets. Sprinkle
with almonds. Bake 10-12 minutes until edges are lightly
browned. Cool on cookie sheet 1 minute before removing
to wire rack to cool completely. Store airtight at room
temperature up to one week.  Makes about 44 cookies.