2 cups flour
1/2 tsp. baking soda
3/4 tsp. baking powder
1 egg
1/2 lb. shortening (Crisco)
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp. almond extract
3 dozen blanched whole almonds
1 or 2 egg yolks
Preparation:
Sift flour with baking soda and baking powder. Beat egg and shortening together. Add sugars and almond extract. Gradually mix in dry ingredients until well blended.
For each cookie, roll 1 tablespoon dough into ball. Place on ungreased baking sheets and press an almond in the middle of each. Brush with beaten egg yolk and bake at 350° for 15 to 20 minutes.
History:
This recipe was printed in the L. A. Times. Each cookie contains approximately 113 calories.
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