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Makes about 8 Dozen Cookies1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick 1 cup granulated sugar 1 egg 1 tablespoon milk 1 teaspoon almond extract 2 cups all-purpose flour 1/2 cup finely ground blanched almonds 1/4 teaspoon salt 1/8 teaspoon baking powder Colored sugar crystals (optional) Heat oven to 350ºF. Refrigerate ungreased baking sheet. Combine Butter Flavor Crisco and granulated sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg, milk and almond extract. Combine flour, nuts, salt and baking powder. Add gradually to creamed mixture at low speed. Beat until well blended. Fit cookie press or pastry bag with desired disk or tip. Fill with dough. Press dough out onto cold baking sheet, forming cookies about 1-1/2 inches apart. (Refrigerate dough about 5 minutes or until firm enough to hold its shape if it becomes too soft.) Sprinkle with colored sugar (if used). Bake at 350ºF for 8 to 10 minutes or until bottoms are light brown. Cool 1 minute before removing to cooling rack. |
