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almond cookies
Makes 2-3 dozen
2 1/2 Cup All-purpose flour
3/4 tsp Double-acting baking powder
1/2 Cup Lard (Crisco)
- or -
2/3 Cup Butter
1/2 Cup Vegetable shortening
1 1/2 Cup Sugar
1/4 tsp Almond extract
2 Tbs Beaten egg
30 Blanched whole almonds for garnish
Into a bowl sift together the flour and the baking powder and blend in
the lard (or butter), the vegetable shortening, and the sugar until the mixture
resembles coarse meal.
Stir in the almond extract, the egg, and 1Tbs water, or enough to form
the mixture into a soft dough, knead the dough several times, and let it
stand in a cool place for 5 minutes.
Prehear an oven to 375 F.
Form the dough into 1 1/2-inch balls and press them down with
the palm of the hand to form cakes about 1/2 inch thick. Press an
almond into the center of each cake.
Bake the cakes in batches on floured baking sheets in the middle of a
preheated 375 F oven for 5 minutes. Reduce the temperature to 300 F. and
bake the cakes for 8 to 10 minutes more, or until they are light golden brown.
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