Cookies of the Season

As I sit here and stare out my kitchen window at the ever changing color of the leaves. I sit thinking about baking. Not just any baking but my holiday baking. I am thinking about all the cookies I wish to bake this year and I have decided to share my baking ideas and recipes with ya’ll. I have already posted several of my favorite cookie recipes for ya’lls enjoyment and I hope many of you have tried them and enjoy them as much as I do.


My mom loved the almond cookies at a little Chinese take out near where we lived so after she left us I kept thinking about those little orange Almond Cookies and I came up with this recipe. I hope ya’ll will give it a try and let me know what you think. I feel that mom would have loved these cookies just as much as the almond cookies from the Chinese take out.


Almond Cookies:

1 stick softened unsalted butter , room temperature ( do not use margarine)

1 cup butter flavored Crisco

1 1/2 cups sugar

2 large eggs, room temperature

3 1/2 tablespoons almond extract

3 3/4 cups flour, sifted

2 1/2 teaspoons baking soda

1 teaspoon salt

36 – 40 blanched almonds 

sanding sugar


Pre heat the oven to 350 degrees. Preheat oven for at least 15 minutes.

Cream the butter, Crisco, and sugar until light and fluffy about 8 to 10 minutes. Add the eggs one at a time, continue beating, add the almond extract continue beating until smooth.

Sift the flour, baking soda, and salt together, sift twice. Stir into the creamed sugar mixture with a wooden spoon. Knead with your hands to make a smooth, stiff dough.

form the dough into 1 1/2 inch balls and place 3 inches apart on a greased baking sheet. Flatten with the palm of your hand, center an almond on each cookie. Sprinkle with sanding sugar. Bake for 10 -12 minutes, until lightly browned on the bottom but still very pale on the top. Cool on wire racks.