TSR Version of Twin Dragon Almond Cookies by Todd Wilbur

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 12 teaspoon salt
• 1 cup blanched whole almond, divided (see note, with skin)
• 1 cup granulated sugar
• 1 12 cups lard (I use vegetable shortening)
• 1 teaspoon almond extract
• 2 tablespoons water
• 2 large eggs, divided

1. Preheat the oven to 350F.
2. Use ungreased cookie sheets In a bowl, mix the flour, baking soda and salt.
3. In a blender, grind 1/2 cup of the almonds to a fine powder (see note); add the ground almonds to the flour mixture.
4. In another large bowl, cream the sugar, lard (or vegetable shortening), almond extract, one egg (lightly beaten), and the water; add to the dry mixture and mix thoroughly.
5. Form the dough into 1-inch balls and place on the cookie sheets, 2-inches apart.
6. Press one of the remaining whole almonds into the center of each ball, while flattening the cookie slightly with your fingers.
7. Beat the remaining egg well and with a pastry brush, brush each cookie lightly with the beaten egg.
8. Bake for 20 minutes, or until cookies are lightly brown around edges.
9. Wait a minute or two before removing from the cookie sheets to cool on a rack.
10. NOTES: If making smaller cookies you might need more whole almonds.
11. Also, if you can get pre-ground almonds (which I can at a lower price than whole), you will need 3/4 cup of the ground almonds.
12. Also, I don't like using lard, and have always substituted vegetable shortening with excellent results.
13. Recipe from Todd Wilbur's book Top Secret Recipes.

allpurpose, baking soda, salt, almond, sugar, lard, almond, water, eggs

Taken from www.food.com/recipe/tsr-version-of-twin-dragon-almond-cookies-by-todd-wilbur-91467 (may not work)