Everyone loves a good home baked almond cookie — the kind you eagerly anticipate during Christmas from the friend or aunty who is a good baker. Wait no more, you can do this. This is an easy cookie to make.
3 cups flour
1 cup sugar
1 tsp. baking soda
1 1/2 cup shortening
1 egg, beaten
1 1/2 tsp. almond extract
Red food coloring
If you’re a novice cookie baker – this hint is for you. If you bake often, ignore. But cookies regardless if you want a soft or crisp cookie are lightly soft when done. They’ll cool to the right texture. My first batch of cookies ended up being a chocolate cracker, as I kept baking until they were crisp, not realizing cookies firm as they cool.
If you prefer butter to shortening, the cookie will be softer and richer. I’ve also tried half shortening and half butter, but for that true almond cookie crumble, shortening works best.
Preheat the oven to 350 degrees F. In a large bowl sift together the dry ingredients. Cut in the shortening until the dough is crumbly. Beat the egg with almond extract and add to dough. Form round balls and place on an ungreased cookie sheet. Dip the flat end of a chopstick or your thumb, in red food coloring and make a light impression in the center of each cookie. Bake for 14 to 17 minutes.