Almond Cookies

Grace Blake

• 1 1/2 c. shortening, no substitute
• 1 1/4 c. sugar
• 1 egg
• 2 tsp. almond extract
• 3 c. flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1/2 c. slivered almonds (optional)

Cream shortening and sugar until fluffy. Add egg, almond extract. Sift together dry ingredients. Stir into creamed mixture. (Stir in slivered almonds, if desired). Roll lightly into balls and place 2″ apart on ungreased cookie sheet. Dot center with red food coloring. Bake at 325 degrees for 20 minutes. Makes 50-60 cookies.