Ingredients Jump to Instructions ↓

  1. 2 3/4 cups all-purpose flour

  2. 1 1/2 teaspoons baking powder

  3. 1/4 tsp. salt

  4. 1/2 cup unsalted butter, softened

  5. 1/2 cup solid vegetable shortening

  6. 1/2 cup sugar

  7. 1/2 cup firmly packed brown sugar

  8. 1 large egg

  9. 2 tsp. almond extract About 26 whole blanched almonds

  10. 1 egg yolk beaten with

  11. 2 teaspoons of water for glaze

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. In a medium-size bowl, stir the flour, baking powder, and salt. Using an electric mixer set on medium-high speed, beat the butter, shortening, and sugars in a large bowl until well combined. Beat in the egg and add the almond extract. Gradually add the flour mixture, mixing until just combined. Shape the dough into balls that are about 1 1/2 inches in diameter. Place the balls on ungreased baking sheets, leaving about 1 1/2 inches between the cookies. Using your fingertips, lightly flatten each cookie and press an almond into the center. Lightly brush the top of each cookie with the egg yolk glaze. One sheet at a time, bake the cookies for about 12 minutes or until lightly browned. Transfer the baking sheet to a wire rack and cool for 2 to 4 minutes. Using a metal spatula, move the cookies to the wire rack and cool completely. When cool, store the cookies in an airtight container. These cookies freeze well. Makes about 24 cookies.


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