Prep Time 30m
Cook Time 25m
Ready Time 95m
Yield 30 to 40 cookies


Ingredients
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2/3 cup powdered sugar
  • 2 teaspoons almond extract
  • 1 large egg
  • 1/3 cup ground almonds
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon salt
  • Smucker's® Orchard's Finest® Lakeside Raspberry Cranberry Preserves, or other Orchard's Finest flavor
  • Powdered sugar
Preparation Directions
  • Step 1Heat oven to 350°F.
  • Step 2Cream together shortening, sugar and almond extract in large bowl until well combined. Add egg; beat until light and fluffy. Add ground almonds, flour and salt; mix on medium speed of mixer until well blended.
  • Step 3Roll dough into 1-inch balls; place on ungreased baking sheets. Indent each ball with thumb.
  • Step 4Bake 20 to 25 minutes. Fill each indent with scant 1/2 teaspoon preserves. Return to oven; bake an additional 5 minutes. Let stand 5 minutes, then remove to rack to cool completely. Sprinkle with powdered sugar when cooled, if desired.
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