Ingredients

The following ingredients have 4 Servings
  • 2 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup vegetable shortening
  • 2/3 cup granulated sugar
  • ¼ cup packed light brown sugar (sifted through a coarse sieve)
  • 2 eggs (divided use)
  • 1 tablespoon almond extract (yes, this is correct!)
  • 2 tablespoons water
  • 32 whole raw or blanched almonds

Instruction

  • Sift together the flour, baking soda, and salt. Set aside.
  • In a medium bowl, cream together shortening, granulated sugar, and brown sugar until light and creamy. This can be done in a stand mixer, with a hand mixer, or by hand with a sturdy fork.
  • Beat one egg and the almond extract into the creamed sugars.
  • Beating at a low speed, add the flour mixture to the sugar mixture, about 1/3 at a time.
  • Press the crumbly dough together by hand to form two balls. Place each ball on waxed paper, and roll it into a cylinder about 8 inches long. Chill the wrapped dough for several hours or overnight.
  • Preheat the oven to 275° F.
  • Unwrap the dough cylinders. With a sharp serrated knife, cut each cylinder into 16 equal slices. Place the rounds on a large baking sheet that’s been covered with parchment paper or a silicon-baking mat.
  • In a small bowl, beat the remaining egg with the water. Brush the cookies with the egg mixture, and press an almond into the center of each cookie.
  • Bake the cookies for 25 minutes, then without taking the cookies out of the oven, raise the temperature to 325° and bake for 10-15 more minutes, or until they are golden brown.
  • Transfer cookies to a rack, and let cool completely.