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Chalkboard's Almond Shortbread Cookies

Thursday, January 01, 2004
4 dozen
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.
Nutrition Facts:
James Ellison, The Chalkboard
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