Buttery Flower Treats
- lard - 4/5 cup (200 g)
- powdered sugar - 2/5 cup (100 g)
- vanilla - 2
- flour - about 1 1/5 cups (300 g)
- eggs - 2 whites
- jelly - apricot and raspberry
Beat until absorbed and you obtain a soft, sticky mixture.
Lay out a tray with baking paper. Pour the mixture into a pastry bag with a star-shaped tip. Spray out small roses.
Then press the middle of each with your finger. Pour the jellies into a pastry bag and fill the indentations.
Bake at 392°F (200 °C) about 10-12 min. (once reddened on the bottom, take them out).