|Shortening||2⁄3 Cup (10.67 tbs)|
|Sugar||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Cake flour||4 Cup (64 tbs)|
|Egg white||1 , beaten|
|Blanched almonds||1⁄2 Cup (8 tbs)|
Cream shortening, sugar and eggs together until smooth.
Add almond extract and the flour.
The dough should be smooth and not stick to the fingers.
Make a ball about the size of a hickory nut and roll out to the thickness of a lead pencil.
Shape in the form of an cookie sheet.
Let stand overnight.
Beat egg white slightly with water, brush over tops of cookies with pastry brush, dip in cinnamon and sugar mixture and sprinkle with finely chopped almonds.
Bake at 400Â°F. 8 minutes.
If coloring is desired, roll in gaily colored sugars.