---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Lemon Danish Dandies
  Categories: Cookies
       Yield: 72 servings
  
       1 c  Butter; softened
     3/4 c  Sugar
     1/2 ts Salt
       3    Eggs hard-cooked; sieved
       1 lg Lemon; zest only
            Finely grated
   1 1/2 ts Vanilla extract
       2 c  Flour
      72    Almonds, whole; blanched
     1/4 c  Light corn syrup
  
      DESCRIPTION: These soft morsels are lightly lemon flavored and decorated
   with a blanched almond.
       Beat butter, sugar and salt together until light and fluffy. Add sieved
   eggs (can be processed in food processor until finely crumbled), lemon zest
   and vanilla, blending well. Add flour in increments and blend well. Form
   into a ball and wrap in plastic. Refrigerate overnight or freeze for 3
   hours.
   
       Preheat oven to 350. With floured hands, roll scand teaspoons of dough
   into 1-inch balls. Arrange one inch apart on greased baking sheets. Press
   an almond into the center of each---balls will become slightly oval-shaped.
   In a small saucepan, heat corn syrup until it thins slightly. Brush warm
   syrup over cookies. Bake 8-11 minutes or until barely golden. Cool on
   racks. Store airtight at room temp 5 days, freeze for 3 months. From “The
   Joy of Cookies,”
  
 -----