| 1 | Preparation time: 30 minutes chilling time: 8 hours or overnight cooking time: 10 minutes |
| 2 | Cream butter and sugar in large mixer bowl of electric mixer. |
| 3 | Beat in eggs, one at a time. |
| 4 | Beat in lemon rind and juice. |
| 5 | Mix flour, baking powder and salt. |
| 6 | Stir flour mixture and ground almonds into butter mixture to make a soft dough. |
| 7 | Divide dough into quarters. |
| 8 | Refrigerate dough, wrapped in wax paper, until firm, at least 8 hours or overnight. |
| 9 | Heat oven to 350 degrees. |
| 10 | Have ungreased baking sheets ready. |
| 11 | 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. |
| 12 | Cut out with cookie cutters. |
| 13 | Return dough to refrigerator if it gets too soft. |
| 14 | Transfer to baking sheets, leaving 2 inches between each cookie. |
| 15 | Sprinkle with colored sugar if desired. |
| 16 | Bake until very light brown at edges, 8 to 10 minutes. |
| 17 | Transfer to wire racks to cool. |
| 18 | Store in a covered tin. |
| 19 | this second-place winner, from judy m. |
| 20 | Drux of dyer, indiana, makes very thin, crisp, delicate cookies. |
| 21 | The dough keeps well in the refrigerator if well-wrapped. |
| 22 | This cookie was a tribute to her husband"s grandmother, antonia drux, who emigrated to this country from germany in 192(oma means "grandma" in german). |
| 23 | The recipe has been passed down as just a list of ingredients. |
| 24 | Drux added a few hints to help make baking them easier for future cooks |
