However, I had some extra dough from making the pie crust and decided to roll it out, cut some cookies, and see how they were. I rolled the cookies out pretty thin, much thinner than what is typical of shortbread or butter cookies, and pulled them out of the oven just as their edges started to brown. They were so light, they practically melted on the tongue! My parents insisted that I make another batch the next day. I made several dozen. All of the cookies were devoured within 36 hours and I was not permitted to give any of them away to friends. If you are looking for something wonderful to make for a loved one in your life, these cookies may just be the thing. Add the butter and work it in with your fingers until it forms flaky crumbs and lumps. Mix in the egg, almond extract, and lemon juice. Continue to mix until it clumps; at first it may seem very dry. Shape into two balls, flatten into disks, wrap in plastic, refrigerate at least an hour, preferably overnight. Roll out a disk, one at a time, between two sheets of parchment paper, to a 1/8 to 1/4-inch thickness, depending on how thick or thin you would like your cookies to be. Place on parchment paper or Silpat on a cookie sheet, with at least 1/2-inch distance between the cookie shapes.
