Honey Lemon Crisps

2 ¼ cups flour

½ tsp baking soda

½ tsp salt

1 cup butter

1 cup lightly packed brown sugar

1 tsp lemon rind

2 tbsp lemon juice

1 egg

¼ cup honey

1 cup blanched almonds

Preheat oven to 400°F. Sift together flour, baking soda and salt. Set aside.

Cream together butter, brown sugar, lemon rind and lemon juice. Beat

in egg and honey. Beat till light and fluffy. Stir in dry ingredients with

1 cup blanced almonds. Shape dough into a roll 2 inches in diameter.

Wrap and chill for 4 hours. Cut into ¼ inch slices. Bake 5 to 7 minutes

or until golden brown.