- 1 cup powdered sugar
- 1 cup Crisco® Butter Shortening or Crisco® Butter Flavor All-Vegetable Shortening Sticks
- 1 large egg
- 1/4 teaspoon salt
- 2 tablespoons water
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups Pillsbury BEST® All Purpose Flour
- 1/2 cup finely ground blanched almonds
- Sliced almonds, if desired
- Heat oven to 400 degrees F. Combine powdered sugar and shortening in a large bowl; beat on medium speed until light and fluffy. Beat in egg, salt, water, vanilla and almond extracts. Using a spoon, stir in flour until well mixed. Stir in ground nuts.
- Fit cookie press with desired template. Fill cookie press; press dough onto ungreased baking sheets. Press almond slices onto the center of the cookies, if desired.
- Bake 7 to 9 minutes or until set, but not brown. Cool one minute. Remove to cooling rack.