Prep Time 15m
Cook Time 12m
Ready Time 210m
Yield 4 dozen


Ingredients
  • 1 cup Crisco® All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 cup sugar
  • 1 large egg
  • 1 1/2 teaspoons almond extract
  • 2 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 48 whole almonds
Preparation Directions
  • Step 1Beat 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.
  • Step 2Combine 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.
  • Step 3Heat oven to 350ºF. 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.
  • Step 4Bake 10 to 12 minutes or until cookies are just set but not brown. Cool 5 minutes. Remove to wire rack to cool completely.
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