2 1/4 cups sugar
Grated rind and juice of 1 lemon
1 teaspoon EACH ground nutmeg and cinnamon
1/2 teaspoon ground cloves
3 1/2 cups finely ground almonds
1/4 pound candied lemon peel, finely ground
1 cup sifted all purpose flour
1/2 teaspoon baking powder
Thin Lemon Frosting
With electric beater at medium speed,
beat sugar with eggs, lemon rind, and
juice for 10 minutes. Blend in
thoroughly nutmeg, cinnamon, cloves,
almonds and lemon peel. Sift in flour
and baking powder. Mix thoroughly. The
dough will be soft and sticky. Line 2
greased pans, 1 X 7 X 11 inches with
unglazed heavy brown paper so that ends
reach over about 2 inches on all sides.
Divide dough between pans.
Bake in preheated slow oven 325 degrees
F. for 40 minutes, or until golden on
top and testing done. Do not overbake.
Lift carefully out of pan and cool on
rack. Frost with thin lemon frosting and decorate with colored sugar while warm.
Let frosting harden. With sharp knife
dipped into water, cut contents of each
pan into 30 strips. Remove very
carefully from paper by pushing wet
spatula underneath each strip and
pushing to the side. Makes about 5 dozen.
NOTE: These cookies are not neat; they
will have ragged edges.