Prep Time 15m
Cook Time 45m
Ready Time 60m
Yield 2 dozen cookies

  • Crisco® Original No-Stick Cooking Spray
  • 2/3 cup finely chopped blanched almonds
  • 1/2 cup sugar
  • 1/2 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon salt
  • 6 tablespoons Crisco® All-Vegetable Shortening
  • OR 6 tablespoons Crisco® Baking Sticks All-Vegetable Shortening
  • 2 tablespoons milk
Preparation Directions
  • Step 1Heat oven to 350ºF. Lightly spray cookie sheet with no-stick spray.
  • Step 2Mix almonds, sugar, flour and salt in medium bowl. Blend in shortening and milk. Drop batter by teaspoonfuls about 4 inches apart onto prepared cookie sheet.
  • Step 3Bake 6 to 7 minutes or until golden brown. Let set about 1 minute on cookie sheets. Remove carefully with a spatula to racks. Cool completely. Store in an airtight container.
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