1 cup lightly salted butter
1/8 teaspoon salt
1/3 cup sugar
3/4 cup apricot preserves (divided)
1 large egg yolk
1/2 teaspoon baking powder
1/8 teaspoon almond extract
1 large lemon zest, finely grated
1/4 teaspoon orange zest, finely grated
2 1/2 cup flour
1 cup almonds, blanched and finel chopped
3 cookies sheets, greased wit crisco
Place butter in a bowl and beat on medium speed until light and smooth. Add salt, sugar and / cup of the apricot preserves. Beat until smooth. Beat in yolks, baking powder, almonds and both zests until well blended. Gradually beat in the flour until well blended. Spread almonds in a shallow bowl or pan. Pinch off 1" pieces of dought and roll into balls. Roll in chopped almonds until coated. If too soft, refrigerate 5-10 minutes. Place 1/" apart. Make a deep indentation in the center of each cookie and bake 5 minutes in a preheated 375oF oven on the center rack. Remove and fill the indentation with /t of perserves. Return to oven and continue baking 6-8 minutes longer until light golden. Remove and let stand 2-3 minutes before transferring to a wire rack. Cool completely. Place wax paper between each cookie and store in an air tight container.
Source: "The Yankee Kitchen" 04-05-93 (#4) [Jeanette]
