Cookie Recipes

1 c Butter Flavor Crisco

2 tb Milk

1 ts Almond Extract

1/2 c Sugar, Granulated

1 2/3 c Flour, All Purpose

2/3 c Almonds, slivered, chopped

1/4 ts Salt

Confectioners Sugar Preparation Time: 15 Minutes Bake Time: 10 to 12 Minutes 1. Heat oven to 350 F.

2. Cream Butter Flavor Crisco, milk and almond extract in large bowl

at medium speed of electric mixer until well blended. Beat in granulated sugar. 3. Combine flour, almonds and salt. Mix into creamed mixture. Shape

dough into balls using one level measuring tablespoon for each. Place 2 inches apart on ungreased baking sheet.

4. Bake at 350 for 10 to 12 minutes. ( Cookies will not brown. DO NOT

overbake. ) Remove to cooling rack. 5. Roll slightly warm cookies in confectioners sugar. Roll in

confectioners sugar again when cookies are completely cool. Makes 3 dozen cookies. Source: Butter Flavor Crisco Cookie Collection, page 9. Shared by: David Knight

4 c All-purpose flour

3 ts Cinnamon

1 ts Ginger

1/2 ts Salt

1 ts Baking soda

1 c Butter

2 ts Instant coffee powder

1/2 ts Almond extract

1 c Granulated sugar

1 c Dark brown sugar,*

3 lg (extra) or jumbo eggs

10 oz Slivered blanched almonds**

* firmly packed ** (2 1/2 - 3 cups) These cookies go well with after dinner coffee or tea. In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda and set aside. In a large bowl, cream the butter. Add the coffee, almond extract, granulated and brown sugars and beat well. Add the eggs one at a time until smooth after each addition. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until the mixture is smooth. Gently mix in the almonds. Spread out two p

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