|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.
Serving size: Complete recipe
Calories 3378 Calories from Fat 1299
% Daily Value*
Total Fat 148 g227.7%
Saturated Fat 29.8 g149.1%
Trans Fat 13.5 g
Cholesterol 211.5 mg70.5%
Sodium 1396.8 mg58.2%
Total Carbohydrates 472 g157.3%
Dietary Fiber 40.4 g161.5%
Sugars 218.2 g
Protein 66 g131.9%
Vitamin A 5% Vitamin C 0.08%
Calcium 117.6% Iron 27.4%
*Based on a 2000 Calorie diet