Sesame Almond Cookies
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Almond extract||3⁄4 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Black seeds/White sesame seeds||1 Teaspoon|
|Blanched almonds||1 Tablespoon|
Preparation Sift flour with baking powder and baking soda and set aside.
In a large bowl, beat lard with granulated sugar and brown sugar until fluffy.
Add egg, almond extract, and vanilla extract and beat until well blended.
Add flour to creamed mixture and blend thoroughly to form a soft dough.
Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
To shape each cookie, roll about 1 teaspoon of dough into a ball.
Roll in sesame seeds to coat evenly.
Place balls 2 inches apart on ungreased baking sheets.
Gently press an almond in center of each round.
Cooking Preheat oven to 350°F.
Bake in preheated oven for 8 minutes or until lightly browned.