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Buttery almond cookies

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Ingredients/Components

sugar - 1 c
flour
almond extract - 1 Tbsp
baking powder - 2 tsp
egg - 1 item
shortening - 1/2 c
butter or margarine, softened - 1/2 c
egg, beaten - 1 item
whole blanched almonds - 3 oz

How to make buttery almond cookies:

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°. 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° for 10 to 12 minutes or until lightly browned. Makes 4 dozen cookies.

Recipe categories: Desserts, Cookie and brownie, Rolled cookies.

Rating:

Average rating: 3, total votes: 9

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