This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
Cream 1 cup butter until it is light. Add gradually 1 cup powdered or very fine granulated sugar, creaming well after each addition. Add 6 eggs yolks, one at a time, a pinch salt, and the juice and rind of 1/2 lemon. Gradually add 3 cups sifted flour and stir or knead the dough until thoroughly blended. Chill for at least 2 hours. Roll the dough with slightly floured hands into uniform balls the size of large marbles. Press a slight indentation into each ball with your little finger. Paint with beaten egg yolk and sprinkle the tops with finely chopped blanched almonds and sugar. Bake in a moderate oven (350° F.) until the balls are golden brown. When ready to serve, fill the indentations with apricot jam or any red jams or jellies.
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