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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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ALMOND COOKIES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gee Estate in Quinlan, Texas in 1994. Ingredients:
1 cup butter lightly salted |
3/4 cup granulated sugar |
1 egg |
1/2 teaspoon vanilla |
1/2 teaspoon vanilla extract |
2-1/3 cups flour |
3/4 cup finely chopped blanched almonds |
2 teaspoons solid vegetable shortening |
5 squares semisweet chocolate |
1/3 cup almonds for sprinkling on top |
Directions:
1. Cream butter and sugar until blended.
2. With fork add egg, vanilla and almond extract then beat in flour until blended.
3. Stir in almonds then cover and chill 2 hours.
4. Shape level teaspoon into log shape then preheat oven to 350.
5. Grease cookie sheet and place batter 1-1/2” apart and bake 15 minutes until set.
6. Cool 3 minutes and put on wire rack to finish cooling.
7. Melt chocolate and shortening in double broiler then cool slightly.
8. Dip cookies halfway and sprinkle almonds on top.
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