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Ingredients
- 1 tsp Cinnamon
- 1 Tbsp. Toasted sesame seeds
- 1/2 c. Blanched toasted almonds
- 1Â 1/2 c. Sugar
- 9 c. Flour
- 1 lb Lard
- 2 Tbsp. Grated lemon rind
- 2 x Large eggs
- 1/4 c. Sugar
- 1/4 c. Orange juice
Directions
- Place the cinnamon, sesame seeds & almonds in a food mill or possibly blender & grind till fine. Pour the powdered mix into a large bowl. Fold in the sugar & flour. Cut in lard with a pastry blender. Add in lemon rind & mix well. Turn the dough onto a floured board & knead for 5 min. Divide dough in half. Line 2 baking sheets with waxed paper & roll out each piece of dough 1/2" thick on the baking sheets. Score the tops in 1*2" rectangles & bake for 20 min in 325 oven. Beat Large eggs, sugar & orange juice together. Liberally brush on top of cookies with the orange glaze. Bake for another 10 min. Cold slightly then break along the score lines. Cookies will keep for 2 weeks if stored in airtight tin.
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