Almond Cookies

By MeanJean

Ingredients

• 1 cup Crisco® All-Vegetable Shortening
• OR 1 stick Crisco® All-Vegetable Shortening Sticks
• 1 cup sugar
• 1 large egg, lightly beaten
• 3 tablespoons almond extract
• 2 1/4 cups Pillsbury BEST® All Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 48 whole almonds

Details

Adapted from crisco.com

Preparation

Step 1

1.COMBINE shortening and sugar in large bowl. Beat at medium speed with electric mixer until light and fluffy, about 5 minutes. Beat in egg and almond extract until well blended.

2.COMBINE flour, baking powder and salt in medium bowl. Add to shortening mixture; blend well. Wrap dough in plastic wrap; refrigerate 2 hours.

3.HEAT oven to 350ºF. Roll rounded tablespoonfuls of dough into balls. Place on ungreased cookie sheets about 2 inches apart; flatten slightly with fingertips. Gently press an almond into center of each.

4.BAKE 10 to 12 minutes or until cookies are just done but not brown. Cool on cookie sheet 4 minutes; transfer to cooling racks.