<http://schema.org/recipeInstructions>
" Heat oven to 350 degrees F. In a large bowl, whisk together the flour, baking powder, and baking soda. Using an electric mixer, beat the butter, sugar, almond extract, and lemon zest in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Reduce the mixer speed to low and alternately add the flour mixture and the buttermilk, mixing just until incorporated. Divide the dough in half and roll each half between 2 sheets of wax or parchment paper to 1/4 inch thick. Freeze until firm, 15 to 30 minutes. Line baking sheets with parchment paper. Using a 2 1/2-inch round cookie cutter, cut out cookies and transfer to the prepared baking sheet, spacing them 2 inches apart. Reroll, chill, and cut the scraps. Bake until cookies are golden brown around the edges, 12 to 14 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a11591/almond-tea-cakes-recipe-wdy0213/?src=shelter_footer>