Thursday, 17 February 2011
These are the almond cookies that I baked for my middle layer of my last Daring Bakers challenge. They are yummy by themselves, and I have found that they also freeze pretty well. Enjoy!
Source: Taste of Home
1 cup shortening
1/2 cup plus 3 tablespoons sugar, divided
1/4 cup packed brown sugar
1 teaspoon almond extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons sliced almonds
In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each.
Bake at 350� for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 3 dozen.