Ingredients
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1 c. sugar
1/2 c. butter or margarine, softened
1/2 c. shortening
1 Tbsp. almond extract
1 egg
2 1/2 c. flour
2 tsp. baking powder
3 oz. whole blanched almonds
1 egg, beaten
Preparation
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Beat sugar, butter and shortening until light and fluffy.
Add almond extract and egg; blend well.
Stir in flour and baking powder.
(Dough will be stiff.)
Divide dough into four equal parts.
On lightly floured surface form each part into a roll 6 inches long and 1 1/2 inches thick.
Wrap rolls in plastic wrap. Refrigerate at least 1 hour until firm.
Heat oven to 375\u00b0. Lightly grease cookie sheets.
Cut each roll into 12 (1/2-inch) slices.
Gently press 1 almond into center of cookie.
Brush with beaten egg.
Bake at 375\u00b0 for 10 to 12 minutes or until lightly browned.
Makes 4 dozen cookies.
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