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Ingredients
- 3 c. Flour
- 3 tsp Baking pwdr
- 4 x Large eggs, separated
- 1 c. Sugar
- 1 tsp Vanilla
- 1/2 c. Butter, melted
- 1 c. Lowfat milk
- 1/2 c. Blanched almonds
- 2 c. Apricot marmalade
Directions
- Sift flour with baking powder. into a bowl; make well in middle of it. In another bowl, beat egg yolks with sugar and vanilla, then pour into flour.
- Add in melted butter. Knead mix into soft dough, slowly adding the lowfat milk as you knead. Let dough rest for 10 minutes.
- Separate dough into 4 parts and roll each out a quarter inch thick; cut into rounds, and place carefully on buttered cookie sheet. Beat egg whites lightly, brush over cookies; press 1/2 an almond into center of each. Bake in preheated 300 F. oven for abt. 15 minutes. Remove from oven and cold. Spoon some marmalade onto half the cookies and top them with the others. Serve immediately.
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