| ALMOND FILLED COOKIES |
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Makes 5 dozen4 cups sifted all-purpose flour 1/4 cup sugar 2 teaspoons salt 1 cup CRISCO all-vegetable shortening or 1 CRISCO Stick 1 cup cold water 1 can (12-1/2 ounces) almond filling CRISCO Shortening for deep frying Combine flour, sugar, and salt in a large bowl. Cut in Crisco with pastry blender or 3 knives until mixture resembles coarse crumbs. Add cold water, 2 tablespoons at a time, mixing until dry ingredients are moistened and dough can be gathered into a ball. Divide dough into 9 equal portions and wrap each in plastic wrap. Roll out 1 portion of dough at a time into a 12 x 10-inch rectangle on a lightly floured surface. Cut into 2-inch squares. Place 1 level teaspoon almond filling in center of half of the squares. Moisten edges with water. Place a plain square on top of each, pressing edges with fork to seal. Prick tops with fork. Repeat using remaining portions of dough and filling. Heat Crisco to 365ºF in a deep saucepan or deep fryer. Fry a few squares at a time in hot Crisco for 3 minutes or until golden brown, turning once. Remove with a slotted spoon and drain on paper towels. |
