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  Almond cookies #1
 
Yield: 32 Cookies
 
1/2 c Lard; room temp - do not -substitute      1/4 c Shortening
2/3 c Sugar; granulated      1/4 c Sugar brown light; packed -sifted thru coarse serive
2 ea Eggs      1 tb Almond extract
2 1/2 c Flour all-purpose      3/4 ts Baking soda
1 ts Salt      2 tb Water
32 ea Apricot pits; (traditional) -or substitute 32 whole -blanched almonds      1) In med. size bowl
 cream together lard vegetable shortening and sugars until very light and creamy. Beat in one of the eggs and the almond extract. 2) Sift together flour baking soda and salt. 3) Beating at low speed if using mixer add the four mixture to the creamed mixture abt. 1/3 at a time. Press dough together with your hands to form 2 balls which will be very crumbly. 4) Place each ball on wax paper and roll into cylinder abt. 8" long. Chill several hrs. or better yet: overnight. 5) Preheat oven to 275 F. Beat remaining egg with the 2 tb. water. 6) With sharp serrated knife cut each cylinder into 16 equal slices. Place on lge. ungreased baking sheet. Brush cookies with egg wash and press an almond into center of each. 7) Bake cookies in center of over for 25 min. then raise heat to 325 F. and bake 10 to 15 min. more or until golden brown. 8) 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 and reposted by DonW1948@aol.com / homepage http://members.aol.com/DonW1948/homepage.htm

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Organic Chia Seeds : Almost NO Taste you can Add Them To Almost ANY Meal
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