Almond Cookies #1 1/2 cup Lard, room temp - do not substitute
1/4 cup Shortening
2/3 cup Sugar, granulated
1/4 cup Sugar, brown, light, packed, sifted thru coarse serive
2 Eggs
1 tbsp Almond extract
2 1/2 cups Flour, all-purpose
3/4 tsp Baking soda
1 tsp Salt
2 tbsp Water
32 Apricot pits, (traditional) or substitute 32 whole blanched almonds
1) In med. size bowl, cream together lard, vegetable shortening, and
sugars until very light and creamy. Beat in one of the eggs and the
almond extract. 2) Sift together flour, baking soda, and salt. 3)
Beating at low speed if using mixer, add the four mixture to the creamed
mixture, abt. 1/3 at a time. Press dough together with your hands to
form 2 balls, which will be very crumbly. 4) Place each ball on wax paper
and roll into cylinder abt. 8" long. Chill several hrs. or better yet:
overnight. 5) Preheat oven to 275 F. Beat remaining egg with the 2 tb.
water. 6) With sharp, serrated knife cut each cylinder into 16 equal
slices. Place on lge. ungreased baking sheet. Brush cookies with egg
wash and press an almond into center of each. 7) Bake cookies in center
of over for 25 min., then raise heat to 325 F. and bake 10 to 15 min.
more, or until golden brown. 8) Transfer cookies to rack and let cool
completely. Store airtight for several weeks. You can obtain traditional
apricot pits at any health food store. formatted and
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Serves: 32
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