Spanish Shortbread

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3 1/3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 cup lard (softened)
• 1 1/4 cups granulated sugar
• 2 large egg yolks
• 1 lemon (grated zest and juice)
• 2 1/2 cups finely ground almonds

Recipe

• 1 preheat oven to 325°f (160°f) and grease four cookie sheets.
• 2 sift flour, and salt into a large bowl.
• 3 beat the lard and sugar into a second large bowl with an electric mixer at high speed until creamy.
• 4 add the egg yolks, beating until nicely blended. then mix in the dry ingredients and lemon zest.
• 5 stir in the ground almonds and lemon juice until blended well. turn out onto a lightly floured countertop and knead to form a smooth dough.
• 6 cover with parchment paper, and roll out the dough about 1cm thick.remove paper, and using a 6cm cookie cutter, cut out 40 cookies. use a spatula and transfer to prepared cookie sheets, placing them 2.5cm apart.
• 7 bake, one batch at a time for 20 minutes. lower the temperature to 350°f and bake for 5-10 minutes, or until lightly golden.
• 8 cool on cookie sheets for about 1 minute, and transfer to a cooling rack.
• 9 cool completely and enjoy!
• 10 keeps 8 days.