Almond Shortbread Cookies
12 bar cookies
2/3 cup vegetable shortening or butter
2/3 cup granulated sugar
1 large egg, separated
2 tablespoons milk
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1 teaspoon water
1/2 cup almonds, finely chopped
Preheat oven to 350°F. Using pan release, lightly grease a 8" x 8" pan. Set aside.
In medium mixing bowl cream shortening, sugar, egg yolk, milk and almond extract with an electric mixer on medium speed. Mix in flour. Press evenly in prepared pan. Add water to egg white in small mixing bowl. Beat until foamy. Brush over dough surface. Sprinkle with almonds, pressing nuts down slightly with fingertips.
Bake for 18 to 20 minutes, or until light golden brown. Cool for 10 minutes. Cut into 12 bars. Place on wire rack or waxed paper until cool.
*Shortening will produce a softer cookie. Butter flavored shortening is recommended.
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