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 5-10 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 6-8 minutes longer until light golden. Remove and let stand 2-3 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" 04-05-93 (#4) [Jeanette]
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|Serving Size: 1 Serving (817g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1185 (36%)|
|Amt Per Serving||% DV|
|Total Fat 131.6g||176 %|
|Saturated Fat 79.1g||395 %|
|Monounsaturated Fat 38g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 447.2mg||138 %|
|Sodium 1206.9mg||42 %|
|Potassium 593.7mg||16 %|
|Total Carbohydrate 485.8g||143 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 475.5g|
|Protein 48.9g||70 %|
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Calories per serving: 3329
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