1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup lard or vegetable shortening
3/4 cup sugar
1 large egg
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 lg egg, lightly beaten
36 whole blanched almonds
Preheat oven to 350 F.
Grease 2 cookie sheets.
Combine flour, baking powder, baking soda and salt in bowl. Beat lard and sugar in mixer bowl until light. Add egg, beating until light and fluffy. Beat in almond and vanilla extracts. At low speed, gradually add dry ingredients, beating until blended.
Roll dough into 1 1/4 in. balls. Place 2 inches apart on cookie sheets. Flatten each ball slightly with palm and brush lightly with beaten egg. Gently press almond in center of each cookie.
Bake 10 to 12 min., until golden brown. Cool on wire racks.
Makes 3 dozen
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup lard or vegetable shortening
3/4 cup sugar
1 large egg
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 lg egg, lightly beaten
36 whole blanched almonds
Preheat oven to 350 F.
Grease 2 cookie sheets.
Combine flour, baking powder, baking soda and salt in bowl. Beat lard and sugar in mixer bowl until light. Add egg, beating until light and fluffy. Beat in almond and vanilla extracts. At low speed, gradually add dry ingredients, beating until blended.
Roll dough into 1 1/4 in. balls. Place 2 inches apart on cookie sheets. Flatten each ball slightly with palm and brush lightly with beaten egg. Gently press almond in center of each cookie.
Bake 10 to 12 min., until golden brown. Cool on wire racks.
Makes 3 dozen
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