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TOOLS YOU WILL NEED: Stove; Electric Mixer with a large bowl (2 quart); Refrigerator; Cookie sheet or baking sheet; Metal Spatula; Rubber tipped spatula (to scrape dough off beaters & side of bowl); Wire rack
INGREDIENTS:
 | 1 cup butter-flavored shortening |
| 1 cup sugar |
| 1 egg plus 2 egg yolks |
| 1 tsp almond extract |
| 2 cups sifted all-purpose flour |
| 3/4 tsp baking powder |
| 1/2 tsp baking soda |
| Blanched almonds |
DIRECTIONS: Preheat the oven to 350 F. In a large bowl of an electric mixer, cream shortening with sugar until light & fluffy. Beat in egg & almond extract. Sift together the flour, baking powder & soda. Stir into creamed mixture. Refrigerate dough 30 minutes or until easy to handle. For each cookie, roll one tablespoon of dough into a ball. Place on un-greased baking sheet, allowing room to spread. Press an almond in the center. Beat egg yolks & brush over cookies. Bake at 350 F for 20 minutes or until golden. Remove cookies to a wire rack to cool. (Tip: Place a paper towel under the wire rack to absorb any moisture while the cookies cool.)
SERVINGS: About 3 1/2 dozen
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ALMOND COOKIES