Spanish Shortbread

Name: Spanish Shortbread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 3 dozen, 40 serving(s)
Ingredients: 3 1/3 cups all-purpose flour; 1 teaspoon ground cinnamon; 1/8 teaspoon salt; 1 cup lard (softened); 1 1/4 cups granulated sugar; 2 large egg yolks; 1 lemon (grated zest and juice); 2 1/2 cups finely ground almonds

Submitted by Little Italy

"Very lovely with a cup of tea just before bed. These cookies are called Mantecados, and are a favorite among young Spanish children. I think that the are a little difficult to prepare, but so worth it. The also make a nice give-away basket in the spring. :)"

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Ready In:: 1hr
Ingredients:: 8
Yields:: 3 dozen
Serves:: 40

ingredients

3 ¹⁄₃ cups all-purpose flour
1 teaspoon ground cinnamon
¹⁄₈ teaspoon salt
1 cup lard (softened)
1 ¹⁄₄ cups granulated sugar
2 large egg yolks
1 lemon (grated zest and juice)
2 ¹⁄₂ cups finely ground almonds

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.