Almond Topped Cookies Recipe
Ingredients
| Shortening | 1 1⁄2 Cup (24 tbs) | |
| Sugar | 2 Cup (32 tbs) | |
| Egg | 1 | |
| Egg yolks | 1 (Extra Required) | |
| Almond extract | 1⁄4 Teaspoon | |
| Salt | 14 Teaspoon | |
| Cake flour | 4 Cup (64 tbs) | |
| Egg whites | 4 | |
| Sugar | 8 Tablespoon | |
| Cinnamon | 2 Teaspoon | |
| Almonds | 2⁄3 Cup (10.67 tbs), shredded fine |
Directions
Cream shortening and sugar.
Add egg and extra yolk, almond extract, salt and flour.
Chill until firm.
Roll out on a pastry cloth 1/8 inch thick.
Cut into 2 inch circles and in the center of each cookie place a teaspoon of topping made by beating egg whites until stiff and adding sugar and cinnarnon.
Sprinkle topping with almonds.
Bake at 400°F. 12 minutes.
Makes 108 cookies.
Add egg and extra yolk, almond extract, salt and flour.
Chill until firm.
Roll out on a pastry cloth 1/8 inch thick.
Cut into 2 inch circles and in the center of each cookie place a teaspoon of topping made by beating egg whites until stiff and adding sugar and cinnarnon.
Sprinkle topping with almonds.
Bake at 400°F. 12 minutes.
Makes 108 cookies.
Chef
