Almond Topped Cookies
|Shortening||1 1⁄2 Cup (24 tbs)|
|Sugar||2 Cup (32 tbs)|
|Egg yolks||1 (Extra Required)|
|Almond extract||1⁄4 Teaspoon|
|Cake flour||4 Cup (64 tbs)|
|Almonds||2⁄3 Cup (10.67 tbs), shredded fine|
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 400Â°F. 12 minutes.
Makes 108 cookies.