| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Unsalted Butter — softened |
| 1/4 | c | Vegetable Shortening |
| 1/3 | c | Confectioner's Sugar |
| 1 | ts | Vanilla |
| 1 | c | Flour |
| 2 | ts | Ginger — grated |
| 1/2 | ts | Salt |
| 1/4 | ts | Baking Powder |
| 1/2 | c | Almonds — finely chopped |
| 1 | Egg White | |
| For Garnish—– | ||
| Almonds — sliced |
INSTRUCTIONS
Cream butter, shortening, and confectioners' sugar until fluffy. Add vanilla, flour, ginger, salt and baking powder. Add ground almonds and combine well. Chill dough for at least 1 hour. Preheat oven to 325. Roll dough into balls and arrange on greased cookie sheets. Flatten each with the bottom of a glass. Brush tops with egg white, put one almond slice on each, and brush almond slice with egg white. Bake for 15 to 20 minutes, or until tops are golden. Makes about 30. Recipe By : From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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