Almond Cookies
Ingredients
24 cookies
servings
- 2 cups shortening
- 2 cups sugar
- 2 eggs
- 2 tsp almond extract
- 4 cups flour
- 1/8 tsp salt
- 1/2 tsp cream of tartar
- 2 tsp baking powder
- Almonds for topping the cookie
Step-by-Step Instructions
- Preheat oven to 350°F.
- Cream together the shortening and sugar until light and fluffy.
- Add the eggs and almond extract. Mix well.
- Sift the dry ingredients (flour, salt, cream of tartar, and baking powder) together and add to the above mixture. Mix well until a soft dough forms.
- Scoop onto the baking sheet into 2 to 3 inch size cookies. Flatten slightly with the bottom of a glass or your palm.
- Press one almond into the center of each cookie for topping.
- Bake at 350°F in a convection oven 10 to 12 minutes (allow 12-15 minutes for conventional ovens) until edges are lightly golden.
- Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Common Problems and Solutions
Q: Why are my cookies spreading too much?
A: Make sure your shortening is at room temperature, not melted. Also, chilling the dough for 15-20 minutes before baking can help cookies hold their shape better.
Q: Can I make these ahead of time?
A: Yes, the dough can be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months. Baked cookies store well in an airtight container for up to a week.
Tips and Techniques
For extra flavor, toast the almonds briefly before pressing them onto the cookies. The cream of tartar gives these cookies a slight tang and helps create a tender crumb.
Ingredient Substitutions
- shortening: butter (2 cups)
- almond extract: vanilla extract
Equipment Needed
- Baking sheets
- Mixing bowls
- Electric mixer (or wooden spoon for mixing by hand)
- Wire cooling rack
- Sifter or fine-mesh strainer
