Blend to creaminess:
6 tablespoons to 1/2 cup butter
1/3 cup sugar
1 egg or 2 egg yolks
1/2 teaspoon vanilla or almond extract
1/4 teaspoon grated lemon rind
1 cup sifted all-purpose flour
1/3 teaspoon salt
Chill dough for “Butter Thins” several hours. Roll very thin, cut in oblongs.
Spread cookies with:
Tart Jam or Jelly
Cover with the following meringue:
Whip until stiff, 1 egg white, add slowly, breaking constantly 5 tablespoons sugar
Fold in: 1 teaspoon cinnamon, 6 tablespoons chopped nut meats
Bake on greased in moderate (350-degree) oven about 12 minutes.
(Makes about 35 1-inch x 2-inch cookies)