Almond Cookies From Crisco Baking Sticks Recipes

CRISP ALMOND COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with a fork. , Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar.

ALMOND COOKIES FROM CRISCO BAKING STICKS®

Steps:

• Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and almond extract until well blended.
• Combine flour, baking powder and salt in medium bowl. Gradually add to shortening mixture, beating until well blended. Shape dough into a ball. Wrap in plastic wrap; chill 2 hours.
• Heat oven to 350 degrees F. Roll tablespoonfuls of dough into 1-inch balls. Place on ungreased baking sheets, about 2 inches apart; flatten slightly with fingertips. Gently press an almond into center of each.
• Bake 10 to 12 minutes or until cookies are just set but not brown. Cool 5 minutes. Remove to wire rack to cool completely.

ALMOND COOKIES FROM CRISCO BAKING STICKS®

Steps:

• Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and almond extract until well blended.
• Combine flour, baking powder and salt in medium bowl. Gradually add to shortening mixture, beating until well blended. Shape dough into a ball. Wrap in plastic wrap; chill 2 hours.
• Heat oven to 350 degrees F. Roll tablespoonfuls of dough into 1-inch balls. Place on ungreased baking sheets, about 2 inches apart; flatten slightly with fingertips. Gently press an almond into center of each.
• Bake 10 to 12 minutes or until cookies are just set but not brown. Cool 5 minutes. Remove to wire rack to cool completely.