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Ingredients
2
cups
all purpose flour
¾
teaspoons
baking powder
½
teaspoon
baking soda
½
cup
butter
(softened)
½
cup
vegetable shortening
⅔
cups
granulated sugar
½
cup
brown sugar
(packed)
1
large
egg
(lightly beaten)
½
teaspoon
vanilla extract
¾
teaspoons
almond extract
40
blanched almonds
1
egg yolk
(optional)
Instructions
In a medium bowl, whisk together flour, baking powder and baking soda.
In a large mixing bowl, cream the butter, shortening, granulated sugar and brown sugar until fluffy.
Add egg and vanilla and beat until combined. Add flour mixture and mix until a dough forms.
Shape dough into a disk, wrap it in plastic and refrigerate for 1 hour (or up to two days).
Preheat oven to 350℉. Line baking sheets with parchment paper or silicon baking mat.
Divide dough into 4 parts, then each part into 10 pieces. Roll each piece into a ball and place on a cookie sheet about 2 inches apart.
Slightly flatten each ball into a disk and press an almond in the center. Brush with beaten egg yolk if desired.
Bake until lightly brown about 12 - 15 minutes. Let cool for 5 minutes then transfer to a cooling rack to cool completely.