---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Lemon Cream Cookies
  Categories: Cookies
       Yield: 70 servings
  
     1/2 c  Almonds; blanched; slivered
     1/2 c  Sugar
       2    Lemons
     1/2 c  Dark brown sugar; packed
       2 lg Eggs
       1 c  Heavy cream
       2 c  All-purpose flour
     1/2 ts Salt
       2    Butter; softened
  
   Recipe by: Judy Garnett, Prodigy
      Preheat oven to 350 deg. Line cookie sheets with parchment paper or
   butter them. Place almonds on baking sheet or pie plate and toast them in
   preheated oven for about 4 mins. or just until they are crisp and faintly
   colored. Set almonds aside to cool. Leave oven on. Place sugar in food
   processor fitted with steel blade. Removezest from lemons with a citrus
   zester. Process zest and sugar until zest is grated, about 1 minute. Add
   brown sugar, eggs and cream and process until very well mixed, 30 to 45
   seconds.
       Drop rounded teaspoonfuls of the batter on the prepared cookie sheets,
   leaving 1 1/2 inches between cookies, then sprinkle the top of each cookie
   with 2 or 3 pieces of toasted slivered almonds. Bake in center of oven for
   8 to 10 minutes, or until cookies are golden brown. Transfer cookies to
   racks to cool. Store in airtight containers for up to 3 days; the cookies
   can be frozen for up to 2 months.
  
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