Butter Almond Cookies
|Lard/Shortening||1⁄2 Pound (1 Cup)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Almond extract||1 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs) (Unsifted)|
|Baking powder||1 1⁄2 Teaspoon|
|Blanched almonds||5 Dozen|
Cream lard with granulated and brown sugar until fluffy.
Add egg and almond extract; beat until well blended.
Sift flour with salt and baking powder.
Add to creamed mixture and blend well.
To shape each cooky, roll 1 tablespoon of mixture at a time into a ball.
Place balls 2 inches apart on ungreased cooky sheets.
Press down on each ball to make a 2-inch round.
Press an almond in center of each round.
Beat egg yolk and water; brush mixture over top of each cooky.
Bake in a 350° oven until lightly browned (about 10 to 12 minutes).
Cool on wire racks.
Store in an airtight container