P. Quaresima - Burlington

1 cup butter or margarine
2 (3 oz.) pkgs. cream cheese, softened
1/2 cup sugar
1 egg
1 tsp. finely shredded lemon peel
1/2 tsp. almond extract
2 cups all-purpose flour
Sliced almonds
Corn syrup
Sugar for sprinkling

In large bowl, beat butter or margarine and cream cheese for 30 seconds. Add sugar and beat until fluffy. Add egg, lemon peel and almond extract; beat well. Add flour and mix well. Divide dough in half, cover and chill for 3 hours. Roll out half of the flour at a time on a well-floured surface to an 1/8Ó thickness. Cut with 2 1/2Ó to 3 1/2Ó oval or round cookies cutter. Place on ungreased cookie sheet. Arrange almonds on top of the cookies, overlapping them to resemble pine cones. Lightly brush cookies with corn syrup and sprinkle with sugar. Bake at 325 degrees for 13 to 15 minutes and cool on wire rack. Makes approximately 48 cookies.

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