1/2 cup butter
2 eggs, beaten
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground cloves
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, eggs, sugar, vanilla, flour and baking soda until smooth. Stir the flour mixture into the creamed mixture, mixing just until:
1/2 cup lemon cream
1/2 cup chopped pecans
1/2 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter, eggs, sugar, vanilla and flour until light and fluffy. Beat in the lemon cream, pecans and almonds, mixing just until. Drop by rounded spoonfuls onto the cookie sheets.
Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted into the center of the cookie pops off easily. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely. Cookies should be about invertible when cool.