This recipe was clipped from a newspaper, date unknown. Recipe is typed in full below along with a scanned copy.
THERE’S NO BETTER way to get your ways and means committee pepped up than to invite the group in for a pot of robust tea and dainty almond cookies.
Almond Cookies
One cup solid all-vegetable shortening
One cup sugar
One egg
One tbsp. cold water
One and one-fourth tsps. almond extract
Three cups sifted all-purpose flour
One tsp. baking soda
One tsp. salt
Whole blanched almonds
In large bowl, cream shortening and sugar.
Add egg, water and extract; beat mixture thoroughly until light and fluffy. Sift together flour, baking soda and salt; blend into creamed mixture. Form dough into ball.
For each cookie, roll about one tablespoon of dough into a ball; place on ungreased baking sheet. Flatten balls with metal spatula; press an almond in center of each cookie.
Bake in preheated 375-degree oven 12 to 15 minutes or just until lightly browned at edges. Remove to cooling rack.–Yields about four dozen.