In a large bowl, sift the flour, sugar, baking powder and baking soda
together. Gradually beat in the shortening. When the shortening is well
blended, add beaten eggs and almond extract. If mixture is sticky, add one
or two more tablespoons flour. When mixture is well blended, remove from
bowl and separate into four portions. Shape each portion into a log about
1-inch (2-1/2 cm) in diameter. Wrap in plastic wrap and refrigerate for one
hour. Preheat oven to 350F (180C). Lightly grease baking sheets. Remove
logs from refrigerator and cut each log into pieces 3/4 inch (2 cm) thick.
Use your hands to roll each slice into a ball. Place the balls on cookie
sheets and flatten slightly with your finger tips. Brush gently with beaten
egg and place half an almond in the center of the cookie. Bake for 12-15
minutes (do not allow cookies to brown they should be almond colored).
Remove from oven and let cookies cool on cookie sheets for about two
minutes, then remove to racks to cool completely. (They tend to crumble if
you remove immediately to racks.) Store in tightly covered tins. Note:
These cookies may be frozen for up to 2 months Thaw in original wrapping
and, if desired, freshen in a warm oven for 4-5 minutes. Yield: 7-8 dozen
Bon appetit from the Chef and staff at World Wide Recipes
NOTES : These are delicate "melt in your mouth" cookies.
Recipe by: World Wide Recipes: TheChef@wwrecipes.com
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
6, 1998
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