Almond Cookies from Crisco Baking SticksĀ®

Almond Cookies from Crisco Baking Sticks®

1 Review 2 Pics
  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    27 m
Recipe by  Crisco Baking Sticks®

“Perfect for any occasion, these little almond cookies are topped with a whole almond.”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

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Directions

  1. Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and almond extract until well blended.
  2. Combine flour, baking powder and salt in medium bowl. Gradually add to shortening mixture, beating until well blended. Shape dough into a ball. Wrap in plastic wrap; chill 2 hours.
  3. Heat oven to 350 degrees F. Roll tablespoonfuls of dough into 1-inch balls. Place on ungreased baking sheets, about 2 inches apart; flatten slightly with fingertips. Gently press an almond into center of each.
  4. Bake 10 to 12 minutes or until cookies are just set but not brown. Cool 5 minutes. Remove to wire rack to cool completely.

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Review (1)

Rate This Recipe
Lindsay
2

Lindsay

These are delicious! I made them for my husband's new boss who is allergic to dairy. Problem was I wanted to eat them all myself. I used a cookie scoop to form the balls, and this worked well. I baked a bit longer for a crispy bottom. Cooled on sheet a bit before transferring. Will actually be making another batch just for us today! BTW- His boss loved them!

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 82 cal
  • 4%
  • Fat
  • 4.7 g
  • 7%
  • Carbs
  • 8.8 g
  • 3%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

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Classic Molasses Cookies

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