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Almond Cookies Recipe

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This recipe for Almond Cookies, by , is from Chi Am Circle Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gerrye Wong
Added: Sunday, July 16, 2017


1 cup Crisco all vegetable shortening without transfat
1 1/4 cups sugar
1 large egg
1/2 tsp vanilla extract
1 tsp almond extract
1 3/4 cup flour
1 tsp baking powder
1/4 tsp baking soda
36 blanched almonds

Preheat oven 375

1. Using electric mixer, mix together shortening and sugar until fluffy.

2. Crack and beat egg with fork in small bowl. Reserve 1 tsp.

3. Beat rest of egg and vanilla & almond extracts into sugar mixture until well combined.

4. Sift together flour, baking powder and baking soda onto piece of wax paper.

5. Add to the creamed mixture and stir until blended.

6. The dough will be crumbly but squeeze into ball to hold together. Form dough into 32-36 balls 1 in diameter and place on ungreased cookie sheet 2 inches apart.

7. Press blanched almond into center of each ball.

8. Brush the tops of cookies lightly with reserved beaten egg using a pastry brush.

Bake 12-15 minutes until golden brown; remove to a cooling rack.

Makes 3 dozen.

Number Of Servings:
Number Of Servings:
3 dozen




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