Shoo-Fly Cookies

Stick the dough in the fridge or freezer until you are ready to bake. These had a great almond flavor and a nice crumbly texture. The recipe makes a lot of cookies.

Grandmother's Cookies, page 15

1/2 cup (1 stick) butter, softened

1 cup shortening

2 cups sugar

2 eggs, beaten

2 1/2 tbsp almond extract

3 3/4 cups flour

2 1/2 tsp baking soda

1/2 tsp salt

40 whole almonds

In mixing bowl, combine butter, shortening and sugar and beat until creamy. Add eggs one at a time and beat well. Add almond extract and mix.

In separate bowl, combine flour, baking soda and salt and stir into butter-sugar mixture to make smooth dough. Cover and chill several hours.

Form dough in 1 1/2 inch balls and place 2 inches apart on greased baking sheet.

Flatten slightly with hand and place a whole almond on each cookie.

Bake at 350 to 10 to 12 minutes or until cookies brown slightly on bottom, but not on top. Cool.