ALMOND COOKIES
Here to return
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
ALMOND COOKIES