Recipe - Apricot Tea Ring

1 cup Lightly Salted Butter
1/8 teaspoon Salt
1/3 cup Sugar
Three fourths cup Apricot Preserves (divided)
1 lg Egg Yolk
One half teaspoon Baking Powder
1/8 teaspoon Almond Extract
lg Lemon Zest, finely grated
One fourth teaspoon Orange Zest, finely grated
2 One half cup Flour
1 cup Almonds, blanched and finel
chopped
3 Cookies Sheets, greased wit
crisco

Place butter in a bowl and beat on medium speed until light and smooth. Add
salt, sugar and / cup of the apricot preserves. Beat until smooth. Beat in
yolks, baking powder, almonds and both zests until well blended. Gradually
beat in the flour until well blended. Spread almonds in a shallow bowl or
pan. Pinch off 1" pieces of dought and roll into balls. Roll in chopped
almonds until coated. If too soft, refrigerate 510 minutes. Place 1/"
apart. Make a deep indentation in the center of each cookie and bake 5
minutes in a preheated 375oF oven on the center rack. Remove and fill the
indentation with /t of perserves. Return to oven and continue baking 68
minutes longer until light golden. Remove and let stand 23 minutes before
transferring to a wire rack. Cool completely. Place wax paper between each
cookie and store in an air tight container.

Source: "The Yankee Kitchen" 040593 (#4) [Jeanette]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini