When my sisters and I visited our grandparents at home, there was no lack of treats, such as these crispy cookies.
- Portion size 70 servings
- Credits : Canadian Living Magazine: February 2004
In large bowl, beat together butter, shortening and sugar until fluffy. Beat in egg, almond extract and vanilla. In separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough.
Roll dough by tablespoonfuls (15 mL) into balls. Place, 2 inches (5 cm) apart, on greased or parchment paper?lined rimless baking sheet; top each with whole almond, pressing into dough. Mix egg yolk with 1 tsp (5 mL) water; brush over cookies.
Bake in centre of 350°F (180°C) oven until edges are light golden, about 15 minutes. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 26 mg
- Protein 1 g
- Calories 77.0
- Total fat 5 g
- Cholesterol 12 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
- Iron 2.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 2.0