Spanish Shortbread

Directions

1. 1
   Preheat oven to 325°F (160°F) and grease four cookie sheets.
2. 2
   Sift flour, and salt into a large bowl.
3. 3
   Beat the Lard and sugar into a second large bowl with an electric mixer at high speed until creamy.
4. 4
   Add the egg yolks, beating until nicely blended. Then mix in the dry ingredients and lemon zest.
5. 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. 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. 7
   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.
8. 8
   Cool on cookie sheets for about 1 minute, and transfer to a cooling rack.
9. 9
   Cool completely and enjoy!
10. 10
    Keeps 8 days.