BEAT shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and almond extract until well blended.
COMBINE flour, baking powder and salt in medium bowl. Gradually add to shortening mixture, beating until well blended. Shape dough into a ball. Wrap in plastic wrap; chill 2 hours.
HEAT oven to 350ºF. Roll tablespoonfuls of dough into 1-inch balls. Place on ungreased baking sheets, about 2 inches apart; flatten slightly with fingertips. Gently press an almond into center of each.
BAKE 10 to 12 minutes or until cookies are just set but not brown. Cool 5 minutes. Remove to wire rack to cool completely.
Almond Cookies
Cook Time: 12 Min
Yield: 4 Servings
Ingredients
1 C. Crisco® All-Vegetable Shortening
1 C. sugar
1 large egg
1 1/2 tsps. Spice Islands® Pure Almond Extract
2 1/4 C. all-purpose flour
1 1/2 tsps. Clabber Girl® Baking Powder
1/4 tsp. salt
48 whole almonds
Directions
BEAT shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and almond extract until well blended.
COMBINE flour, baking powder and salt in medium bowl. Gradually add to shortening mixture, beating until well blended. Shape dough into a ball. Wrap in plastic wrap; chill 2 hours.
HEAT oven to 350ºF. Roll tablespoonfuls of dough into 1-inch balls. Place on ungreased baking sheets, about 2 inches apart; flatten slightly with fingertips. Gently press an almond into center of each.
BAKE 10 to 12 minutes or until cookies are just set but not brown. Cool 5 minutes. Remove to wire rack to cool completely.
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