Almond Cookies

Name: Almond Cookies
Yield: 0
Ingredients: 1 cup vegetable shortening, butter flavoured or regular; 3/4 cup sugar; 1 1/3 cups Robin Hood® Almond Flour; 1 tsp almond extract; 1/4 tsp salt; 1 egg; 1 cup Robin Hood® Original All Purpose Flour; 3/4 cup Robin Hood® Best for Cake & Pastry Flour; 1/2 tsp baking soda; 1 egg (or egg yolk), beaten; 1 cup blanched sliced almonds

Makes: 40 cookies

Prep Time N/A

Cook Time N/A

Serves N/A

Difficulty N/A

Ingredients

1 cup vegetable shortening, butter flavoured or regular
3/4 cup sugar
1 1/3 cups Robin Hood® Almond Flour
1 tsp almond extract
1/4 tsp salt
1 egg
1 cup Robin Hood® Original All Purpose Flour
3/4 cup Robin Hood® Best for Cake & Pastry Flour
1/2 tsp baking soda
1 egg (or egg yolk), beaten
1 cup blanched sliced almonds

Directions

Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.

Beat shortening, sugar, almond flour, extract and salt together on high speed of electric mixer until well combined, about 3 minutes. Add 1 egg and beat well. Add flour and baking soda and mix until a crumbly dough forms. Roll dough into 1" (2.5 cm) balls and place on prepared baking sheets. Brush generously with beaten egg or yolk (yolk will give a more yellow colour). Sprinkle with almonds and press gently so they stick. Bake in preheated oven 18-20 minutes or until golden. Let set on baking sheets 5 minutes, then remove to cooling rack.