Spanish Shortbread

• 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

1. Preheat oven to 325u0b0F (160u0b0F) and grease four cookie sheets.
2. Sift flour, and salt into a large bowl.
3. Beat the Lard and sugar into a second large bowl with an electric mixer at high speed until creamy.
4. Add the egg yolks, beating until nicely blended. Then mix in the dry ingredients and lemon zest.
5. 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.
6. 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.
7. Bake, one batch at a time for 20 minutes. Lower the temperature to 350u0b0F and bake for 5-10 minutes, or until lightly golden.
8. Cool on cookie sheets for about 1 minute, and transfer to a cooling rack.
9. Cool completely and enjoy!
10. Keeps 8 days.

flour, ground cinnamon, salt, lard, sugar, egg yolks, lemon, ground almonds

Taken from www.food.com/recipe/spanish-shortbread-115333 (may not work)