1 c Vegetable shortening
1 c Sugar
1 Egg
1 1/2 ts Almond extract
2 c All purpose flour
1/2 c Ground toasted almonds
1/2 ts Salt
Whole blanched almonds;
-lightly toasted
1 Egg yolk beaten with 1 tsp
-water
Source Newsday
With electric mixer, beat shortening sugar, egg and extract until fluffy.
Combine flour, ground nuts and salt; blend well into creamed mixture. Shape
dough into 1 1/2 inch balls. Place 2 inches apart on an uncreased cookie
sheets. Press a whole almond into center of each; brush with a egg wash.
Bake at 375 degrees 12 minutes, until lightly browned. Cool on wire rack.
Makes 30 cookies.
Yields
1 Servings