---------- Recipe via Meal-Master (tm) v8.03

Title: Almond Cookies #1
Categories: Cookies, Chinese
Yield: 32 Cookies

1/2 c Lard; room temperature,
- do not substitute
1/4 c Shortening
2/3 c Granulated sugar
1/4 c Light brown sugar; packed,
- sifted thru coarse seive
2 Eggs
1 tb Almond extract
2 1/2 c All-purpose flour
3/4 ts Baking soda
1 ts Salt
2 tb Water
32 Apricot pits
- (traditional) -OR-
32 Whole blanched almonds

In medium size bowl, cream together lard, vegetable shortening, and
sugars until very light and creamy. Beat in one of the eggs and the
almond extract.

Sift together flour, baking soda, and salt.

Beating at low speed if using mixer, add the flour mixture to the
creamed mixture, abour 1/3rd at a time. Press dough together with
your hands to form 2 balls, which will be very crumbly.

Place each ball on wax paper and roll into cylinder abour 8" long.
Chill several hours or better yet overnight.

Preheat oven to 275?F. Beat remaining egg with the 2 tb water.

With sharp, serrated knife cut each cylinder into 16 equal slices.
Place on large ungreased baking sheet. Brush cookies with egg wash
and press an almond into center of each.

Bake cookies in center of oven for 25 minutes, then raise heat to
325?F and bake 10 to 15 minutes more, or until golden brown.

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 by: <DonW1948@aol.com>

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