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Categories:Viewed: 97 - Published at: 9 years ago
Ingredients
- 12 cup butter, softened (NOT margarine)
- 12 cup Crisco
- 6 tablespoons icing sugar
- 2 cups flour
- 12 teaspoon salt
- 1 teaspoon almond extract
- 1 cup ground almonds
- 2 (1 kg) packages icing sugar (for rolling cookies in after they are baked)
Method
- Blend criscoe and butter together.
- Mix in remaining ingrediants, blending well.
- Chill.
- I often make the dough one day, bake them the next.
- Just wrap dough in saran and put in the fridge.
- Take dough out of fridge.
- Let warm slightly, and then roll into shape-- round and crescents.
- Do not make them too large or they won't bake well.
- Bake on an ungreased cookie sheet at 350 degrees, until JUST lightly coloured.
- Take out of oven; roll in icing sugar x 2.
- I use 2 9x13 pans for this.
- Place on board to cool.
- These freeze very well and can be served right from the freezer.
