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Soft Almond Cookies
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| 1 1/2 c. | White sugar |
| 2/3 c. | Unsalted butter, (cold) |
| 2/3 c. | Shortening, ( room temp) |
| 2 | eggs |
| 2 tsp. | almond extract |
| 2 1/2 c. | Cake flour |
| 1 c. | All purpose flour |
| 2 tsp. | cornstarch |
| 2 tsp. | baking powder |
| 1 tsp. | salt |
Sugar in the raw
Preheat oven to 359. Cream sugar, butter, shortening. Stir in eggs & almond extract. Combine flour, cornstarch, baking powder, salt & add to butter mixture. Stir until dough forms. Form into walnut size balls, roll in raw sugar, place on baking sheet. Bake for 4 minutes. Open oven and quickly press each cookie to desired thickness with back of spoon. Bake an additional 4 minutes. Move to cooling rack. Let cool completely.
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