ntil fluffy. Beat eggs with almond extract, then add to sugar
dd in whole egg and almond extract and beat until well
br>Beat in egg and almond extract until a smooth dough
luffy.
Blend in the almond extract.
Thoroughly mix in
Sift flour and baking powder.
Blend lard, sugar and 1/4 cup almonds in a food processor until it has a coarse meal texture.
Add extract, eggs and 1 tablespoon water.
Add flour mixture.
Wrap and refrigerate overnight.
Form 1-1/2 inch balls; press down; add almond half to indentation.
Dip fingers in egg yolk and dip on top of cookies.
Bake cookies on a floured cookie sheet 5 minutes at 375F and 8 to 10 minutes at 300\u00b0F to make sure dough is stiff.
You may need to add a little more flour.
Preheat oven to 325\u00b0.
Make cookies into small balls and place on ungreased cookie sheet.
Place whole almond on top of each cookie; press down to flatten.
Bake for 15 to 18 minutes.
Makes about 4 1/2 dozen.
oarse crumbs. Stir in the almond extract and egg, and mix
Cream together shortening and sugar.
Add egg and almond extract and mix thoroughly.
Stir flour, salt and soda together. Add dry ingredients to creamed mixture.
Mix thoroughly.
Roll dough into small balls.
Press almond into top of ball.
Bake at 350\u00b0 for approximately 20 minutes; cookies should be set and not browned.
Sift dry ingredients together.
Cut in butter until mixture is like corn meal.
Add egg and almond extract; mix well and roll into a ball.
Roll slightly less than 1/4-inch; cut with a 2-inch round cutter.
Place on an ungreased cookie sheet, about 2 inches apart. (Or, form into 1-inch balls and flatten on cookie sheet with a spoon to form a circle.)
Place an almond half on top of each cookie.
Bake in a 325\u00b0 oven for about 15 to 20 minutes.
Yields 50 cookies.
Cream shortening and sugar.
Add egg.
Mix well.
Slowly add flour, soda, almond extract and honey.
Blend well.
Roll into balls and flatten to 1/2-inch.
Add almond on top.
Bake on greased cookie sheet at 375\u00b0 for 15 to 20 minutes.
Makes about 4 dozen cookies.
Cream the butter and sugar together. Add egg, salt and extract.
Mix thoroughly. Add 1 cup flour, then add all of the water.
Mix. Add remaining flour; mix. Drop by level measuring teaspoonfuls onto greased cookie sheet. Flatten with a floured jelly glass.
Press almond on top. Bake until brown and crisp at 350\u00b0 for 10 to 12 minutes.
Makes 160 cookies (20 to a cookie sheet).
Preheat oven to 350\u00b0.
Sift flour, sugar, baking soda and salt. Cut shortening into dry ingredients.
Stir in egg and flavoring; knead until soft dough is formed.
(The more you knead, the better.)
Shape into balls about walnut-size.
Place on ungreased baking sheet and flatten slightly with hand.
Dip blunt end of chopstick into red coloring; make a dent about 1/4-inch deep in center of cookies, or press an almond into the center.
Bake for 12 minutes.
Makes 6 dozen.
Sift flour, sugar, soda and salt together into bowl.
Cut in butter until mixture resembles cornmeal.
Add egg and almond extract; mix well.
ork. Press down 3-4 almond slices into the cookie (kind
Sift flour, sugar, salt and ground almonds together.
Add oil.
Stir in egg and extract.
Roll dough about 1/4 inch thickness.
Cut into small rounds.
Press whole almond in center.
Bake at 375 degrees F about 15 minutes.
Cut butter into sifted dry ingredients. Add egg and extract and blend well. Shape into 1-inch balls and place on ungreased cookie sheet. Flatten cookies and press one almond into the center of each.
Bake 12 to 15 mins at 350\u00b0F Turn out on wire screen to cool.
Reserve 36 almonds; finely chop or grind remainder.
Sift flour, baking powder and salt.
Thoroughly cream butter and sugar. Stir in remaining ingredients except whole almonds.
Form dough into 36 balls.
Place on greased cookie sheet.
Press an almond in center of each ball.
Bake in 350\u00b0 oven for 20 minutes or until lightly browned.
Makes 3 dozen.
Cream the margarine and add the sugar.
Beat until light.
Add egg yolks and almond extract. Blend well. Add sifted flour and chopped almonds.
Mix thoroughly.
Form dough into balls.
Place on ungreased baking sheet.
Press down with a fork.
Bake at 325\u00b0 for 15 minutes.
Makes 4 dozen.
Preheat oven to 350\u00b0.
Cream butter and sugar thoroughly; add almond extract.
Sift flour and baking powder together.
Mix gradually into butter mixture.
Stir in almonds.
Mix flour, sugar, baking powder and salt.
Slice butter into small pieces and stir into mixture.
Add egg and almond extract. Mix well.
Spoon dough onto greased cookie sheet.
Bake at 325\u00b0 for 15 to 20 minutes and enjoy!