Ingredients
1 cup butter, softened1 cup sugar2 large eggs2 teaspoons vanilla extract1 teaspoon lemon extract3-1/2 cups all-purpose flour2 teaspoons baking powder1 teaspoon each ground cardamom, coriander, cinnamon and cloves1/2 teaspoon salt3/4 cup slivered almonds
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder, spices and salt; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Decorate tops with almonds, pressing to adhere.
Bake 9-11 minutes or until light brown. Remove from pans to wire racks to cool.
