Spanish Shortbread

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READY IN: 1hr
SERVES: 40
YIELD: 3 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F (160°F) and grease four cookie sheets.
  • Sift flour, and salt into a large bowl.
  • Beat the Lard and sugar into a second large bowl with an electric mixer at high speed until creamy.
  • Add the egg yolks, beating until nicely blended. Then mix in the dry ingredients and lemon zest.
  • 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.
  • 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.
  • 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.
  • Cool on cookie sheets for about 1 minute, and transfer to a cooling rack.
  • Cool completely and enjoy!
  • Keeps 8 days.
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