3 c Flour 1/2 c Butter, melted
3 ts Baking powder 1 c Milk
4 ea Eggs, separated 1/2 c Blanched almonds
1 c Sugar 2 c Apricot marmalade
1 ts Vanilla
Sift flour with baking pwdr. into a bowl; make well in middle of
it. In another bowl, beat egg yolks with sugar and vanilla, then pour
into flour. Add melted butter. Knead mixture into soft dough, slowly
adding the milk as you knead. Let dough rest for 10 min.
Separate dough into 4 parts and roll each out a quarter inch
thick; cut into rounds, and place carefully on buttered cookie sheet.
Beat egg whites lightly, brush over cookies; press 1/2 an almond into
center of each. Bake in preheated 300 F. oven for abt. 15 min.
Remove from oven and cool. Spoon some marmalade onto half the cookies
and top them with the others. Serve immediately.
Yields
1 servings