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What You Need:
(To Make: 8 dozen cookies)
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½ pound lard
¾ cup sugar
2 eggs
1 tablespoon almond extract
4 drops yellow food coloring
2½ cups unsifted flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup blanched almonds, split in half
1 egg, lightly beaten
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Translate this recipe:
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| How To Cook: |
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PREPARE AHEAD:
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1. In a large mixing bowl, cream the lard and sugar by beating them together with a large spoon until light and fluffy. Beat in the eggs, one at a time, then add the almond extract and yellow food coloring.
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2. Combine the flour, baking soda and salt and sift them into the bowl. With your fingers, mix the ingredients together until a fairly firm dough is formed.
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3. Divide the dough in half and shape it into two fat cylinders, then roll them on a lightly floured surface with the palms of your hands until each cylinder is about 12 inches long and 1½ inches in diameter. Wrap in wax paper and refrigerate for at least 3 hours.
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TO COOK:
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1. Preheat the oven to 375°. With a cleaver or sharp knife, cut the chilled dough crosswise into slices ¼ inch thick.
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2. Lay a dozen or so of the circles side by side and 1 inch apart on an ungreased cookie sheet, and press an almond half gently but firmly in the center of each.
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3. Brush the cookies with a thin film of beaten egg and bake in the center of the oven for about 10 minutes, or until they are golden brown. With a spatula, transfer the cookies to a rack to cool.
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