Directions

1. 1. Sift the flour and salt into a medium bowl.
2. 2. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy. Add the egg and lemon zest, beating until just blended.
3. 3. Mix in the dry ingredients to form a stiff dough. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
4. 4. Preheat the oven to 350 degrees F. Prepare two cookie sheets with cooking spray.
5. 5. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch. Use a sharp knife to cut it into two by three inch rectangles. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.
6. 6. Sprinkle the cookies lightly with the water. Arrange the almond halves on top of the cookies in a diagonal line. Use a spatula to transfer the cookies to the cookie sheets, placing them one inch apart.
7. 7. Bake for 20 to 25 minutes or until they turn a pale gold color and are firm to the touch. Let them cool completely on the sheet pans.