| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Lightly Salted Butter |
| 1/8 |
ts |
Salt |
| 1/3 |
c |
Sugar |
| 3/4 |
c |
Apricot Preserves (divided) |
| 1 |
lg |
Egg Yolk |
| 1/2 |
ts |
Baking Powder |
| 1/8 |
ts |
Almond Extract |
|
lg |
Lemon Zest, finely grated |
| 1/4 |
ts |
Orange Zest, finely grated |
| 2 1/2 |
c |
Flour |
| 1 |
c |
Almonds, blanched and finel chopped |
| 3 |
|
Cookies Sheets, greased wit crisco |
INSTRUCTIONS
Place butter in a bowl and beat on medium speed until light and smooth. Add
salt, sugar and / cup of the apricot preserves. Beat until smooth. Beat in
yolks, baking powder, almonds and both zests until well blended. Gradually
beat in the flour until well blended. Spread almonds in a shallow bowl or
pan. Pinch off 1" pieces of dought and roll into balls. Roll in chopped
almonds until coated. If too soft, refrigerate 5-10 minutes. Place 1/"
apart. Make a deep indentation in the center of each cookie and bake 5
minutes in a preheated 375oF oven on the center rack. Remove and fill the
indentation with /t of perserves. Return to oven and continue baking 6-8
minutes longer until light golden. Remove and let stand 2-3 minutes before
transferring to a wire rack. Cool completely. Place wax paper between each
cookie and store in an air tight container.
Source: "The Yankee Kitchen" 04-05-93 (#4) [Jeanette]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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