Moms Almond Cookies Recipes

Steps:

• In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and 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.

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, baking soda and salt.
• Cream sugar and shortening until fluffy. Beat eggs with almond extract, then add to sugar mixture. Mix well.
• Gradually add dry ingredients to sugar mixture, mixing well after each addition.
• Roll into 1-inch balls and place on lightly greased cookie sheet. Flatten slightly, as these don't spread very much.
• If you want them to look like traditional Chinese almond cookies, mix a few drops of red food coloring with a few drops of water. Using the blunt end of a chopstick, dip into the red color, then stamp a dot into the center of each cookie. Alternately, you can place a bleached almond in the center of each cookie.
• Bake 20 minutes or until just barely brown on the edges. Transfer to rack to cool.

Steps:

• Blend criscoe and butter together.
• Mix in remaining ingrediants, blending well.
• Chill.
• I often make the dough one day, bake them the next.
• Just wrap dough in saran and put in the fridge.
• Take dough out of fridge.
• Let warm slightly, and then roll into shape-- round and crescents.
• Do not make them too large or they won't bake well.
• Bake on an ungreased cookie sheet at 350 degrees, until JUST lightly coloured.
• Take out of oven; roll in icing sugar x 2.
• I use 2 9x13 pans for this.
• Place on board to cool.
• These freeze very well and can be served right from the freezer.