| LEMON ALMOND DROP COOKIES |
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Makes about 3 Dozen Cookies Prep time: 10 minutes Bake time: 10-13 minutes3/4 cup Butter Flavor Crisco - all-vegetable shortening or 3/4 Butter Flavor Crisco stick 1 cup sugar 1 teaspoon vanilla 1 teaspoon almond extract 2 eggs 2 tablespoons milk 1 cup all-purpose flour 1/2 cup ground almonds Grated peel of large lemon 1/4 teaspoon salt 3/4 to 1 cup sliced almonds Heat oven to 350ºF. Spray a baking sheet with Crisco No Stick Cooking Spray. Combine Butter Flavor Crisco, sugar, vanilla and almond extracts in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and milk. Combine flour, ground nuts, lemon peel and salt. Add gradually to creamed mixture at low speed. Beat just until blended. Drop dough by rounded tablespoonfuls 2 inches apart onto greased baking sheet. Flatten slightly with back of spoon. Sprinkle with sliced nuts. Bake at 350ºF for 10 to 13 minutes or until edges are light brown. Cool on baking sheet on cooling rack for 5 minutes; gently remove to rack to cook completely. |
