type: formed
makes: 2 dozen 28 whole almonds 1-1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/4 cup butter, room temperature 1/4 cup vegetable shortening 1/2 cup granulated sugar 1 egg, room temperature 1 teaspoons almond extract 1 tablespoon honey Blanch almonds by placing them in boiling water for 30 seconds. Rinse with cold water and place in a clean towel. Fold up the towel and rub vigorously to remove the skins. Preheat oven to 375F. Sift flour and baking soda together; set aside. In a large bowl, cream butter and shortening until light and fluffy. Beat in the sugar. Beat in egg, almond extract, and honey. Gradually add the flour mixture. Roll dough into walnut-sized balls. Place on an ungreased cookie sheet and gently press the ball flat. Cookies should be thick. Gently press an almond in to the top of each cookie. Bake 8-10 minutes, or until golden brown. Cool cookies on cookie sheet on a wire rack for 5-6 minutes. Transfer cookies to wire rack to cool completely. Reviews
These cookies are tasty, light, and most of all delicious. They only take half an hour and they are big! The Cookie Tin |
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Almond Cookies |