LEMON WEDDING COOKIES

18 tablespoons unsalted butter, softened
1/4 cup powdered sugar (plus 2 cups for dredging the cookies)
1 tablespoon pure vanilla extract
1/2 teaspoon lemon extract
3 tablespoons buttermilk
1 3/4 cups all-purpose flour
1 1/2 cups finely ground toasted blanched almonds (plus 1 cup finely ground toasted almonds)
2 teaspoons grated fresh lemon peel
1/2 teaspoon salt

Put the butter and 1/4 cup sugar in a large bowl and cream together until fluffy, 4-5 minutes, using an electric mixer on medium speed. Add the vanilla and lemon extracts, and combine well. Beat in the buttermilk and scrape down the bowl.

In another bowl, combine the flour, 1 1/2 cups of almonds, lemon peel and salt. Add the dry ingredients (except toasted almonds) to the butter mixture and beat using the mixer on low speed. Scrape down the bowl. Refrigerate dough for 1 hour, or until firm.

WHEN READY TO BAKE:
Preheat the oven to 325 degrees F.

Scoop the dough by level tablespoons and form each piece into a ball. Roll the balls in the remaining ground almonds. Place the balls 2 inches apart on cookie sheets.

Bake the cookies 18-20 minutes, or until the edges just begin to turn golden. Remove the cookies with a spatula to a wire rack to cool to room temperature.

Dredge the cookies, a few at a time, in the remaining powdered sugar and shake off the excess. Store in layers separated by pieces of wax paper in an airtight container.

Makes 4 dozen
Source: Debbi Fields' Great American Desserts