1 cup softened butter
1/2 cup plus 2 tablespoons sugar
2 tablespoons grated lemon peel
1/2 teaspoon vanilla
3 egg yolks, beaten
3 to 3 1/2 cups flour
1 egg white
Coarsely chopped blanched almonds
Apricot jam
Powdered sugar
Cream butter and sugar until fluffy; add lemon peel and vanilla. Add egg yolks alternately with spoons of flour. Mix well. Work in remaining flour until dough is firm and smooth. Pinch off small pieces of dough and roll into 1-inch balls. Make indentations on top of each cookie. Brush with egg white beaten with 1 tablespoon water. Roll each cookie in almonds.
Place on greased baking sheet. Bake at 350 degrees F for 20 to 25 minutes or until delicately browned. Cool. Before serving, place dab of apricot jam in center. Serve dusted with powdered sugar. Makes about 4 dozen.
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