Personally, I’m not a huge “almond flavour” person. I hate marzipan! My caveat however is this recipe! I LOVE these cookies. There is just something about them that is so delicious and not overly sweet. Traditionally, this recipe would call for the use of lard. For obvious reasons, lard would not work for me. The compromise here is to use half butter/margarine and half Crisco/vegetable shortening. You can use 100% of either, instead of a mix, but I find the mix works best. This recipe makes 4 dozen cookies.
2 ¾ cups sifted all-purpose flour
1 ¼ cup white sugar
½ teaspoon baking soda
½ teaspoon salt
½ cup butter or margarine
½ cup Crisco or vegetable shortening
2 teaspoons almond extract
6-10 drops yellow food colouring (optional)
48 almonds or almond slivers
1 egg (for egg wash)
Preheat oven to 325 degrees F. Sift flour, sugar, baking soda and salt together into a bowl. Cut in the butter/margarine until mixture resembles cornmeal. Add egg, almond extract and food colouring. Mix well.
Roll dough into 1-inch balls. Set them 2 inches apart on an un-greased cookie sheet. Using the bottom of a floured glass, gently press down the cookies to flatten them, to about a ¼ inch. I don’t suggest using your fingers, as they will leave grooves in the cookie that the egg wash will settle in. Place an almond on top of each cookie and press down to slightly. Brush each cookie lightly with the egg wash. Bake in the preheated oven until the edges of the cookies are golden brown, 15 to 20 minutes. Remove to a rack to cool. Enjoy!