1/2 c butter (softened) 1 c powdered sugar 2 c flour 1 Tbs vanilla 1/2 c vegetable shortening 1/2 tsp salt 1 Tbsp water 1 1/4 c almonds (finely chopped) powdered sugar (for dredging)
Preheat oven to 325. Cream butter and shortening until fluffy. Add 1 c powdered sugar and salt, then mix well. Stir in flour, then water, vanilla, and almonds. Shape them into 1-inch balls and place onto ungreased cookie sheet, then flatten. Bake 12-15 minutes and remove to wire rack to cool. When still slightly warm, dredge in powdered sugar.
James Ellison, The Chalkboard
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