Almond Cookies #3
Yield
servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cups |
vegetable shortening
|
*
|
| 1 | each |
eggs
well beaten |
|
| 2 | teaspoons |
water
|
|
| 1 | teaspoon |
almond extract
|
*
|
| ¾ | cup |
almonds
blanched, whole |
*
|
| 1 | x |
food coloring
red |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 355 | ml |
vegetable shortening
|
*
|
| 1 | each |
eggs
well beaten |
|
| 1E+1 | ml |
water
|
|
| 5 | ml |
almond extract
|
*
|
| 177 | ml |
almonds
blanched, whole |
*
|
| 1 | x |
food coloring
red |
*
|
Directions
Sift dry ingredients, cut in shortening as for pie dough.
Combine egg, water and extract.
Add to dry ingredients. If dough is too crumbly, add a little more water.
Divide into small balls.
Flatten each ball to ¼ inch thick. Press whole almond in center of half of the cookies.
Dilute 2 drops of red coloring with 2 drops of water.
Dip the end of the chopstick into the coloring and press into the center of the other half of the cookies.
Bake at 350℉ (180℃) for 15 to 20 minutes. These should be cream colored when done -- not browned.
