Ingredients
- 1 cup vegetable shortening
- 1/2 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 1 egg
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose floor
- 1/8 teaspoon salt
- 1 1/2 teaspoons baking powder
- 5 dozen whole blanched almonds
- 1 egg yolk
- 2 tablespoons water
Preparation
Step 1
Preheat oven to 350F. In a large bowl with an electric mixer, beat shortening with granulated sugar and brown sugar until creamy. Add whole egg and almond extract; beat until well blended. In another bowl, stir together flour, salt, and baking powder; add to creamed mixture, blending thoroughly. To shape each cookie, roll about 1 tablespoon dough into a ball. Place balls 2 inches apart on ungreased baking sheets, then flatten each slightly to make a 2" round. Gently press an almond into center of each round. Place egg yolk and water in a small bowl; beat together lightly with a fork. Brush mixture over top of each cookie with a pastry brush. Bake for 10 to 12 minutes or until lightly browned. Transfer to racks and let cool. Store airtight.