Credit for this recipe goes to Mom's older sister, my Auntie Frances. She tried for a long time to find a substitute for the lard in creating the old fashioned flavor, but finally gave up on that effort and perfected this one. She also figured out that walnuts gave a richer flavor to these cookies.
It's been many years since I've made these myself. This recipe makes a huge batch - best to halve and use the remainder of the egg for the egg wash glaze. There are two variations of garnishes. You can roll the dough in raw white sesame seeds or top with a half of a blanched almond.
1 cup ground walnuts
4 cups flour
2 cups lard
1/2 teaspoon almond extract
1 1/4 cup white sugar
1 cup brown sugar
Mix all ingredients; knead until dough holds together. Shape into a small ball, then indent with thumb print. Brush with beaten egg. Bake at 350 degrees F until golden brown.