Please add 1/4 tsp of almond extract to make these cookies have more of an almond flavor. This recipe is from a 1950’s Betty Crocker cookbook! My family makes these every Christmas! Enjoy! Merry Christmas, 💝🎶Tbird
Ingredients
1 cup soft shortening (half butter)
1/3 cup sugar
2/3 cup ground blanched almonds
1 2/3 cup sifted flour
1/4 teaspoon salt
Confectioner's sugar + cinnamon (for dipping)
Directions
Preheat oven to 325 degrees. Mix together the shortening, sugar and almonds thoroughly. Sift together the flour and salt and work into the shortening mixture. Chill the dough.
Roll dough pencil-thin. Cut into 2 1/2" lengths and form into crescents. Bake until set (14-16 minutes) not brown. Cool on pan.
While slightly warm, dip into confectioner's sugar mix. Makes about 5 dozen 2 1/2" cookies.
Ingredients
1 cup soft shortening (half butter)
1/3 cup sugar
2/3 cup ground blanched almonds
1 2/3 cup sifted flour
1/4 teaspoon salt
Confectioner's sugar + cinnamon (for dipping)
Directions
Preheat oven to 325 degrees. Mix together the shortening, sugar and almonds thoroughly. Sift together the flour and salt and work into the shortening mixture. Chill the dough.
Roll dough pencil-thin. Cut into 2 1/2" lengths and form into crescents. Bake until set (14-16 minutes) not brown. Cool on pan.
While slightly warm, dip into confectioner's sugar mix. Makes about 5 dozen 2 1/2" cookies.
