1/2 cup butter
3/4 cup white sugar
3 eggs
2 teaspoons vanilla extract
1 teaspoon grated orange zest
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon lemon zest
1/4 teaspoon lemon zest
1 teaspoon sorghum
1 cup chopped almonds
1 cup heaped teaspoon grated lemon rind
Beat butter, sugar, eggs, and vanilla in large bowl until well blended. Stir in orange peel and orange zest; beat mixture into butter mixture. Stir flour, lemon zest and lemon zest into butter mixture to form a dough.
Grease cookie sheets. Cut out circles using a sharp knife. Place on prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven; allow to cool completely. When cool, remove waxed paper crusts. Wrap cookie strips in plastic wrap and encase cookie tightly in plastic wrap. Remove browned paper strips from cookie sheets; paper does not move. Place dough on waxed paper crusts and seal edges of crusts tightly. Seal seams around cookie strips.