This cookie was a tribute to the author's husband's grandmother,
Antonia Drux, who emigrated to this country from Germany in 1923.
Oma means "grandma" in German. The recipe has been passed down as
just a list of ingredients. Drux added a few hints to help make
baking them easier for future cooks.
Cream butter and sugar in large mixer bowl of electric mixer. Beat
in eggs, one at a time. Beat in lemon rind and juice. Mix flour,
baking powder, and salt. Stir flour mixture and ground almonds into
butter mixture to make a soft dough. Divide dough into quarters.
Refrigerate dough, wrapped in wax paper, until firm, at least
8 hours or overnight.
Heat oven to 350°F. Have ungreased baking sheets ready.
Roll out one dough portion on lightly floured pastry cloth with a
rolling pin covered with stocking or roll between sheets of lightly
floured wax paper to 1/8" thickness. Cut out with cookie cutters.
Return dough to refrigerator if it gets too soft. Transfer to
baking sheets, leaving 2" between each cookie. Sprinkle with
colored sugar if desired.
Bake until very light brown at edges, 8 to 10 minutes. Transfer to
wire racks to cool. Store in a covered tin.
Recipe by Judy M. Drux of Dyer, Indiana
Recipe FROM: Chicago Tribune 4th annual Food Guide Holiday Cookie
Contest Dec 5, 1991
