Back 2 3/4 Cup All-Purpose Flour
1 1/2 teas. Watkins Baking Powder
1/4 teas. Salt
1/2 Cup Unsalted Butter, softened
1/2 Cup Solid Vegetable Shortening
1/2 Cup Firmly Packed Brown Sugar
1/2 Cup Sugar
2 teas. Watkins Almond Extract
1 Large Egg
1 Egg Yolk beatened with 2 teas. of Water for Glaze.
About 26 Whole Blanched Almonds
Preheat oven to 350. In a medium-size bowl, stir the flour, baking powder, and salt. In a large bowl, using an electric mixer set on medium-high speed, beat the butter, shortening, and sugar until well combined. Beat in the egg and add the almond extract. Gradually add the flour mixture, mixing until just combined. Shape dough into balls that are about 1 1/2 inches in diameter. Place balls on un greased baking sheets, leaving about 1 1/2 inches between the cookies. Using your fingertips flatten each cookie and press an almond into the center. Lightly brush the top of each cookie with the egg yolk glaze. Bake the cookies, one sheet at a time, for 12 minutes or until the cookies are lightly browned. Transfer the baking sheet to a wire rack and cool for 2 to 4 minutes. Using a metal spatula, transfer the cookies to a wire rack and cool completely. When cool, store the cookies in an airtight container. These cookies freeze well. Makes about 24 cookies.
© Copyright 1999 The Rising
Stars Team
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