1/2 c Lard (no substitute) at 1 tb Almond extract
Room temperature. 2 1/2 c All-purpose flour
1/4 c Solid shortening 3/4 ts Baking soda
2/3 c Granulated sugar 1 ts Salt
1/4 c Light brn. sugar, packed & 2 tb Water
Sifted thru coarse sieve. 32 Whole, blanched almonds OR
2 Eggs 32 Apricot pits (traditional)
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.
Yields
32 servings