Flakey Almond Cookies

Flakey Almond Cookies
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The Tracing Roots & Building Trees project paired teens from Tucson Hebrew High with residents of Handmaker Jewish Services for the Aging to remember stories and favorite foods together. From this experience a cookbook, “L’dor v’dor: From Generation to Generation: Stories and Memories around Family and Food, was published.

SUBMITTED BY: Carol Zuckert
SERVINGS PREP TIME
6
COOK TIME

Why I LOVE THIS RECIPE: I was introduced to these cookies by my sister Pam, who recently showed me the recipe. Pam received this recipe from our grandmother who came from Ukraine. She did not speak any English, only Yiddish. I like this recipe because it is easy to make and delicious to eat. I am not much of a baker but this recipe brings back many fond memories for me. These cookies remind me of my grandmother and the special times that I spent with my family.

INGREDIENTS AND DIRECTIONS:

Ingredients:
2 cups of vegetable shortening
1 ½ cups of sugar
2 eggs
½ teaspoon of almond extract
4 cups of sifted flour
2 teaspoons of baking powder
1 teaspoon of baking soda
36 whole almonds
1 egg yolk
1 teaspoon of water

Directions:
Mix together 2 cups of vegetable shortening and 1 ½ cups of sugar.

Add the 2 eggs and the ½ teaspoon of almond extract.

Sift and stir 4 cups of flour, 2 teaspoons of baking powder, and 1 teaspoon of baking soda into the mixture.

Knead dough until smooth and blended.

Form the dough into 3 dozen small balls.

Press almonds into the tops of the balls.

In a separate bowl beat together 1 egg yolk and 1 teaspoon of water.

Then brush the egg yolk and water mixture on to the balls of dough.

Bake for 8-10 minutes at 350º F.


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