Crispy Almond Cookies

Directions

1. In a large bowl, cream the shortening, and sugar. Separate the eggs and refrigerate the whites. Mix in the egg yolks and almond extract. Dissolve the baking soda in the water, and stir into the mixture along with the milk. Combine the flour, cream of tartar and salt; gradually stir into the sugar mixture. Fold in the almonds.
2. Roll the dough into a log about 2 inches in diameter. Wrap in waxed paper and refrigerate for at least 4 hours.
3. Preheat oven to 375 degrees F. Cut the dough into 1/8 inch thick slices and place 2 inches apart on ungreased cookie sheets. Brush with egg whites and sprinkle with sugar.
4. Bake for 10 to 12 minutes, or until lightly colored. Let cool on wire racks.

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Reviews (17)

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38

muffins

Feb. 12, 2007

"Excellent ***** These are the best, I added extra almond extract and ground almonds. I did not chill the dough, I used a cookie scoop slightly flaten with a fork and sprinkled ground almonds on top. I..." See more baked them at 350 degrees for 11 min. they were perfect. This is going to be one of our family favorities. Thanks for the recipe."

30

Sinopa2

Sep. 1, 2006

"Yum! Delicious, rich flavor. I don't think I'll shop around for almond cookie recipes anymore. I didn't refrigerate, either, and rolled them in nuts and sugar, and baked them without flattening. T..." See moreurned out great! Chewy and crispy - so, so good. Thank you!"

26

KATHLEEN NEWMAN

Dec. 27, 2003

"Very light and crispy, nice flavor, my family gobbled them up!..." See more"