INGREDIENTS
1 cup All vegetable shortening
2 1/4 cup All purpose flour
1 cup Granulated sugar
1 1/2 tsp Baking powder
1 Large egg, lightly beaten
1/4 tsp Salt
3 Tbs Almond extract
48 Whole almonds
2 1/4 cup All purpose flour
1 cup Granulated sugar
1 1/2 tsp Baking powder
1 Large egg, lightly beaten
1/4 tsp Salt
3 Tbs Almond extract
48 Whole almonds
HOW TO MAKE ALMOND COOKIES
Combine shortening and sugar in a large bowl. Beat at medium speed with electric mixer until well blended. Beat in egg and almond extract until well blended. Combine flour, baking powder, and salt in medium bowl. Add to creamed mixture; blend well. Wrap dough in plastic wrap and refrigerate 2 hours. Heat oven to 350ºF. Roll rounded tablespoonfuls of dough into balls. Place on ungreased cookie sheets about 2 inches apart; flatten slightly with fingertips. Gently press an almond into center of each. Bake at 350ºF for 10 to 12 minutes or until cookies are just done but not brown. Cool on cookie sheet 4 minutes; transfer to cooling racks.
Combine shortening and sugar in a large bowl. Beat at medium speed with electric mixer until well blended. Beat in egg and almond extract until well blended. Combine flour, baking powder, and salt in medium bowl. Add to creamed mixture; blend well. Wrap dough in plastic wrap and refrigerate 2 hours. Heat oven to 350ºF. Roll rounded tablespoonfuls of dough into balls. Place on ungreased cookie sheets about 2 inches apart; flatten slightly with fingertips. Gently press an almond into center of each. Bake at 350ºF for 10 to 12 minutes or until cookies are just done but not brown. Cool on cookie sheet 4 minutes; transfer to cooling racks.
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