Almond Cookies #5
Yield
servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | x |
almonds
blanched |
*
|
| 1 | each |
egg yolks
|
*
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 118 | ml |
sugar
|
|
| 59 | ml |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| 5 | ml |
almond extract
|
*
|
| 532 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 7.5 | ml |
baking powder
|
|
| 1 | x |
almonds
blanched |
*
|
| 1 | each |
egg yolks
|
*
|
| 3E+1 | ml |
water
|
|
Directions
Cream shortening and sugars til fluffy.
Add egg and extract and beat well.
Mix in flour, salt, and baking powder.
Roll 1 Tablespoon of dough into a ball.
Place 2 inches apart on cookie sheet.
Flatten to 2 inches round and place almond in center.
Brush with beaten egg yolk and water mixture. Bake at 350` til lightly brown, about 10 minutes.
Cool. Store in airtight container.
