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Almond Cookies from Crisco Baking Sticks®

"Perfect for any occasion, these little almond cookies are topped with a whole almond."
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27 m servings 82 cals
Original recipe yields 48 servings (4 dozen)

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  1. Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and almond extract until well blended.
  2. Combine flour, baking powder and salt in medium bowl. Gradually add to shortening mixture, beating until well blended. Shape dough into a ball. Wrap in plastic wrap; chill 2 hours.
  3. Heat oven to 350 degrees F. Roll tablespoonfuls of dough into 1-inch balls. Place on ungreased baking sheets, about 2 inches apart; flatten slightly with fingertips. Gently press an almond into center of each.
  4. Bake 10 to 12 minutes or until cookies are just set but not brown. Cool 5 minutes. Remove to wire rack to cool completely.


  • *Substitution: You can substitute 1 stick Crisco® Baking Sticks All-Vegetable Shortening for 1 cup Crisco® All-Vegetable Shortening.

Nutrition Facts

Per Serving: 82 calories; 4.7 g fat; 8.8 g carbohydrates; 0.9 g protein; 4 mg cholesterol; 29 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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These are delicious! I made them for my husband's new boss who is allergic to dairy. Problem was I wanted to eat them all myself. I used a cookie scoop to form the balls, and this worked well...

These were so easy. Made me look like a professional- they came out so good!