Almond Cookies






Meet my favorite cookie ever.  All I need is a cup of tea, a plate of these, and I’m in heaven.

This recipe is another gem from my grandma Zella; it is simple, with only five ingredients, and the cookies have a slightly crumbly texture reminiscent of biscotti.  They pair very well with coffee or tea, and yes…I have eaten them for breakfast.


  • 1 cup sugar
  • 1 ¼ cups shortening
  • 3 eggs
  • 1 teaspoon almond extract
  • 3 ¼ cups flour


Preheat oven to 400 degrees.

Measure out flour into a medium bowl and set aside.

In a mixing bowl, cream together sugar and shortening.

Add eggs, one at a time, beating well after each.

Add half the flour, along with the almond extract, and beat to combine.

Add the remaining flour and beat until well combined.  The dough should be soft, but easy to roll into balls.  If your dough is too soft or sticky, add one to two tablespoons of additional flour to achieve a firmer texture.

Using a small cookie scoop, scoop out dough and roll into balls.  Place on an ungreased cookie sheet.

Bake for 15 minutes, or until light golden brown.

Cool on a wire rack.


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