Article / Updated 03-26-2016
By using vegetable shortening instead of the traditional lard in these almond cookies, this recipe creates almond cookies that are a little bit crispier — and with a lot less cholesterol. Credit: Michael Lamotte/Cole Group/PhotoDisc Preparation time: 20 minutes, plus 1 hour for the dough to rest Cooking time: About 15 minutes per batch Yield: About 32 cookies 1 3/4 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1 cup solid vegetable shortening 1/2 cup granulated sugar 1/4 cup packed brown sugar 1/8 teaspoon salt 1 egg 2 teaspoons vanilla extract 1 teaspoon almond extract 1/2 cup chopped blanched almonds 32 almond halves Sift the flour, baking powder, and baking soda into a bowl.