1 1/2 teaspoons lemon zest or 1/2 teaspoon lemon oil
1 teaspoon almond extract (optional)
3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
2 – 4 teaspoons red food coloring
Directions
Beat butter until creamy. Add sugar gradually and beat until pale and fluffy.
In a separate small bowl, lightly beat together the eggs, vanilla, lemon, and almond. Drizzle into the butter-sugar mixture and beat until smooth.
Sift together the flour, salt, and baking powder. Stir into the butter mixture.
Remove 1/4 of the dough to a separate bowl. Adding gradually, blend the red food coloring into the remaining dough. Leave the coloring slightly streaking, to keep the cookies tender and to mimic marbled meat.
Shape into logs or lamb loins. Chill thoroughly, or at least four hours.
Preheat oven to 400 degrees F. Working quickly, cut into 1/4-inch thick slices. Re-chill dough, if needed, to keep it firm. Arrange on parchment paper and bake just until lightly golden around edges, or 8-10 minutes. Transfer to a rack and let cool completely.
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