1/2 c. sugar
1/2 tsp. grated lemon rind
1/2 c. butter or margarine
1-1/2 c. sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. finely-chopped almonds
1 egg white, slightly beaten
Colored sugar or “shot” candies
Beat egg in large bowl; add sugar and lemon rind; continue beating until light and fluffy. Add butter; beat until butter is in pieces the size of small peas. (Leaving butter in small pieces makes cookies flaky.)
Sift flour, baking powder, and salt into egg mixture; mix until smooth; stir in almonds. Roll out on lightly floured board to 1/8-inch thickness; cut into rounds with floured 2-1/2-inch cookie cutter. Cut hole in each cookie with floured thimble, slightly to one side of center. Brush cookies with beaten egg white; sprinkle with sugar or “shot”; transfer to greased cookie sheet with wide spatula.
Bake in moderate oven (350 F) 8 to 10 minutes. Watch carefully as these cookies brown readily. Cool on wire cake racks.