Directions

1. 1. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy.
2. 2. Mix in the flour, almonds, and salt. Add the lemon juice to form a stiff dough.
3. 3. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
4. 4. Preheat the oven to 375 degrees F. Butter a cookie sheet.
5. 5. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch.
6. 6. Use a 2-inch cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.
7. 7. Use a spatula to transfer the cookies to the prepared cookie sheet, placing them 2 inches apart.
8. 8. Bake for 12-15 minutes, or until pale golden. Cool on the sheet until the cookies firm slightly. Transfer to racks to cool.