China Almond Cookies

Directions

In a large bowl, cream lard and both sugars until fluffy.

Add egg and almond extract; beat until well blended.

Sift flour with salt and baking powder.

Add to creamed mixture; mix well.

To shape each cookie, roll 1 tablespoon of dough into a ball.

Place balls 2 inches apart on ungreased baking sheets.

Gently down on each ball, making a 2-inch round.

Press an almond in center of each round.

In a small bowl, beat egg yolk with water; brush mixture over top of each cookie.

Bake in a 350℉ (180℃) oven for 10 to 12 minutes or until lightly browned.

Transfer cookies to wire racks and let cool completely.

Store in an airtight container.

Makes about 60 cookies.

SESAME COOKIES: Follow directions for Almond Cookies, but substitute about ¼ cup sesame seeds for almonds.

To shape each cookie, roll a ball of dough between your palms to make a 2-inch round.

Brush egg yolk mixture on one side of each round, then dip coated side in sesame seeds.

Place cookies on baking sheets seeded side up.