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Polish Apricot Tea Cookies
Oven 375 degrees
Cream together
1 cup butter slightly softened
1/8 tsp. Salt
Add:
1/3 cup granulated sugar
Cream together:
And add 1/2 cup apricot preserves (jam)
1 large egg yolk
1/2 tsp. Baking powder
1/8 tsp. Almond extract
Zest of 1 large lemon
Zest of half an orange
Add gradually just until blended:
2 1/2 cups flour
Finely chop and set aside 1 cup blanched almonds in a shallow bowl
Set aside 1/2 cup apricot preserves
1 egg white lightly beaten
Grease several large cookie sheets
Roll the dough into 1- inch balls. Dip each ball in the egg white and then into the nuts. Place on the cookies sheet about 1-1/2 inches apart. Press a deep thumbprint in the center of each cookie. Place cookie sheet in the oven for five minutes. Remove pan and place 1/2 tsp. of the jam in each indentation and return to the over for about 7 minutes until tinged with brown and jam is melting. Remove from oven and let set for about two minutes and then immediately transfer to a wire rack. They are slightly fragile at this point. Cool and store in tightly covered container. Delicious.
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