Meringue-topped Lemon Thins

In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup sugar, lemon peel, baking powder, and salt; beat till combined. Beat in the lemon extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill dough for about 3 hours, or till easy to handle.

On a lightly floured surface, roll each half of dough to a 1/4-inch thickness. Cut into desired shapes using 2- or 2 1/2-inch cookie cutters. Place 1 inch apart on ungreased cookie sheets.

In another mixing bowl beat the egg whites with an electric mixer till soft peaks form. Gradually beat in the 2/3 cup sugar till stiff peaks form. Spread 1 rounded teaspoon over each cookie; sprinkle a few sliced almonds over each cookie. (Chill egg white mixture between batches.)

Bake in a preheated 350 degrees F oven for about 11 minutes, or till meringue is lightly browned. Remove cookies and cool on a rack.