Portuguese Bridal Cookies

• 1 cup butter, at room temperature
• 4 tbsp. sifted confectioners’ sugar
• 1 tbsp. grated lemon rind
• 1 tbsp. water
• 2½ cup sifted regular flour
• 50 whole blanched almonds
• Confectioners’ sugar

Preheat oven to moderate (350 degrees).
Cream butter until very soft and light. Stir in 4 tbsp. confectioners’ sugar, lemon rind and water.
Beat in flour. Mix dough until it is light, or better still, knead it with your hands.
Pinch off a small piece of dough (about 1 heaping teaspoonful) at a time and press it flat on the palm of your hand. Place a whole almond in the center, roll dough around almond to cover completely and make a little loaf.
Place on lightly greased and floured cookie sheet. Bake about 15 minutes or until cookies turn golden around bottoms. Do not overbrown.
Remove from cookie sheet. Cool 2 to 3 minutes. Roll in additional confectioners’ sugar. Cool completely, then roll again confectioners’ sugar to make thick white coating. Store in air tight container.