"This are a squiggly shaped cookies which make a treat for any time."
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servings 246 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Grease two baking trays. Preheat oven to 400 degrees F (205 degrees C).
  2. In a large bowl, cream the butter or margarine with a wooden spoon until soft, but not oily. Add the sugar, and continue beating until light and fluffy. Beat in the egg. Sift and add the flour. Add in the grated lemon rind and the almonds.
  3. Form the mixture into three rolls, each about 1/5 inch wide. Cut these into 4 inch long pieces, and form them into 'S' shapes.
  4. Place on baking trays. Bake for about 12 minutes, or until risen and pale brown. Cool for a few minutes, then transfer to a wire rack.



The dough is a bit dry but if you just work it with your hands it's okay. I loved them! I don't like really sweet stuff, and these were perfect. I substituted 1/2 tsp of cinnamon in place of lem...

This is a very dry recipe.I had to form with my hands into a roll and ended up slicing it into 1/4 inch pieces.They didn't rise much either, maybe it was my SR flour. They were barely sweet.This...