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Add a photoServings: 1
Ingredients
- 1 c. Lightly Salted Butter
- 1/8 tsp Salt
- 1/3 c. Sugar
- 3/4 c. Apricot Preserves (divided)
- 1 lrg Egg Yolk
- 1/2 tsp Baking Pwdr
- 1/8 tsp Almond Extract lg Lemon Zest, finely grated
- 1/4 tsp Orange Zest, finely grated
- 2 1/2 c. Flour
- 1 c. Almonds, blanched and finel minced
- 3 x Cookies Sheets, greased wit crisco
Directions
- Place butter in a bowl and beat on medium speed till light and smooth. Add in salt, sugar and / c. of the apricot preserves. Beat till smooth. Beat in yolks, baking pwdr, almonds and both zests till well blended. Gradually beat in the flour till well blended. Spread almonds in a shallow bowl or possibly pan. Healthy pinch off 1" pcs of dought and roll into balls. Roll in minced almonds till coated. If too soft, chill 5-10 min. Place 1/" apart. Make a deep indentation in the center of each cookie and bake 5 min in a preheated 375F oven on the center rack. Remove and fill the indentation with /t of perserves. Return to oven and continue baking 6-8 min longer till light golden brown. Remove and let stand 2-3 min before transferring to a wire rack. Cold completely. Place wax paper between each cookie and store in an air tight container.
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