---------- 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    Lg Eggs
       1 c  Heavy cream
       2 c  All-purpose flour
     1/2 ts Salt
       1 ts Baking soda
   Preheat oven to 350 deg. Line cookie sheets with parchment 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