Rachael Ray

By cnash

Ingredients

• 1 cup Crisco® Butter Flavor All-Vegetable Shortening
• or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• 2/3 cup powdered sugar
• 2 tsps. almond extract
• 1 large egg
• 1/3 cup ground almonds
• 2 cups Pillsbury BEST® All Purpose Flour
• 1/2 tsp. salt
• Smucker's® Orchard's Finest® Northwest Triple Berry Preserves, or other Orchard's Finest® flavor
• Powdered sugar (optional)

Details

Servings 1
Adapted from rachaelray.com

Preparation

Step 1

HEAT oven to 350°F.

CREAM together shortening, sugar and almond extract in large bowl until well combined. Add egg; beat until light and fluffy. Add ground almonds, flour and salt; mix on medium speed of mixer until well blended.

ROLL dough into 1-inch balls; place on ungreased baking sheets. Indent each ball with thumb.

BAKE 20 to 25 minutes. Fill each indent with scant 1/2 teaspoon preserves. Return to oven; bake an additional 5 minutes. Let stand 5 minutes, then remove to rack to cool completely. Sprinkle with powdered sugar when cooled, if desired.

Balloon Whisk