---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cookies, Fruits
       Yield: 70 servings
     1/2 c  Almonds; blanched/slivered
     1/2 c  Sugar
       2    Lemons
     1/2 c  Dark brown sugar; packed
       2    Eggs; large
       1 c  Heavy cream
       2 c  Flour
     1/2 ts Salt
       1 ts Baking soda
   Preheat oven to 350 deg. Line cookie sheets with
   parch- ment paper or butter them. Place almonds on
   baking sheet or pie plate and toast them in preheated
   oven for about 4 mins. or just until they are crisp
   and faintly colored. Set almonds aside to cool. Leave
   oven on. Place sugar in food processor fitted with
   steel blade. Remove zest from lemons with a citrus
   zester. Process zest and sugar until zest is grated,
   about 1 minute. Add brown sugar, eggs and cream and
   process until very well mixed, 30 to 45 seconds. Drop
   rounded teaspoonfuls of the batter on the prepared
   cookie sheets, leaving 1 1/2 inches between cookies,
   then sprinkle the top of each cookie with 2 or 3
   pieces of toasted slivered almonds. Bake in center of
   oven for 8 to 10 minutes, or until cookies are golden
   brown. Transfer cookies to racks to cool. Store in
   airtight containers for up to 3 days; the cookies can
   be frozen for up to 2 months.Judy Garnett/Raleigh, NC