Red Dot Almond Cookies
Yield
servingsPrep
18 minCook
12 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | cup |
sugar
|
|
| 1 ⅓ | cups |
vegetable shortening
|
*
|
| 1 | x |
food coloring
red |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
almond extract
|
*
|
| 237 | ml |
sugar
|
|
| 315 | ml |
vegetable shortening
|
*
|
| 1 | x |
food coloring
red |
*
|
Directions
Sift flour and soda together.
Beat the egg and add the extract to the egg.
Cream sugar with shortening; add egg; mix thoroughly.
Add dry ingredients gradually. Roll into balls 1 inch in diameter.
Place 1 inch apart on greased cookie sheet.
Press thumb gently in center of top of each ball.
Touch depression with red coloring.
Bake 12 minutes at 350℉ (180℃).
