Recipe by: Judy Vocelka Beat egg yolks, 2/3 cup sugar and vanilla until thick and lemon colored. Stir in half the finely ground almonds, lemon extract, baking powder. Transfer dough to well sugared surface. Knead in remaining almonds to form soft dough. Shape into ball. Refrigerate about 1-1/2 hrs. Heat ove to 400. Line baking sheet with greased wax paper. Roll dough on lightly sugar surface 1/4 in thick. Cut out heart shaped cookies. Bake until edges are golden 8-10 min. Spread icing on warm cookies. ----