Almond Cookies From Crisco Baking Sticks Recipes

ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
• Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.

ALMOND COOKIES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

ALMOND COOKIES FROM CRISCO BAKING STICKS®

Steps:

• Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and almond extract until well blended.
• Combine flour, baking powder and salt in medium bowl. Gradually add to shortening mixture, beating until well blended. Shape dough into a ball. Wrap in plastic wrap; chill 2 hours.
• Heat oven to 350 degrees F. Roll tablespoonfuls of dough into 1-inch balls. Place on ungreased baking sheets, about 2 inches apart; flatten slightly with fingertips. Gently press an almond into center of each.
• Bake 10 to 12 minutes or until cookies are just set but not brown. Cool 5 minutes. Remove to wire rack to cool completely.

ALMOND COOKIES FROM CRISCO BAKING STICKS®

Steps:

• Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and almond extract until well blended.
• Combine flour, baking powder and salt in medium bowl. Gradually add to shortening mixture, beating until well blended. Shape dough into a ball. Wrap in plastic wrap; chill 2 hours.
• Heat oven to 350 degrees F. Roll tablespoonfuls of dough into 1-inch balls. Place on ungreased baking sheets, about 2 inches apart; flatten slightly with fingertips. Gently press an almond into center of each.
• Bake 10 to 12 minutes or until cookies are just set but not brown. Cool 5 minutes. Remove to wire rack to cool completely.