Prep Time 15 min
Cook Time 12 Min
Servings 4
Difficulty Easy

Ingredients

  • 1 cup Crisco® All-Vegetable Shortening
  • 1 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 cup sugar
  • 1 large egg
  • 1 1/2 tsps. almond extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsps. baking powder
  • 1/4 tsp. salt
  • 48 whole almonds

Directions

  • Step 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.

  • Step 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.

  • Step 3

    HEAT oven to 350ºF. 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.

  • Step 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.

Serving size
(1 cookie)

  • Calories 90
  • Calories from Fat45g
  • Total Fat 5g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 30mg
  • Potassium 0mg
  • Total Carbohydrates 9g
  • Dietary Fiber 0g
  • Sugars 4g
  • Protein 1g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet