|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Cake flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Almonds||1⁄2 Cup (8 tbs), blanched|
Cream shortening and sugar thoroughy.
Add beaten egg and dry ingredients which have been sifted together.
Chill dough until stiff.
Roll out 1/8 inch thick and cut with various shaped cutters.
Press 1/2 almond in the center of each, brush tops of cookies with egg white and sprinkle with cinnamon and sugar mixture.
Bake in moderate oven (375Â°F.) 10 minutes.
This makes 76 cookies 2 1/2 inch diameter.
A crisp cookie which keeps well.
VARIATIONâ€”Roll thin, cut with tiny bridge set cutters, bake 5 minutes, remove from oven and cool.
Frost with Peppermint Spread and while moist outline each with candy beads.