Canton almond cookies PDF Print E-mail

Canton Almond Cookies

3 cups all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup shortening (at room temperature)
1 egg, lightly beaten
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup almonds, blanched

Mix flour, sugar, salt and baking soda. Add shortening; cut in until mixture resembles cornmeal. Add egg, vanilla extract and almond extract. Mix until egg is absorbed and mixture is smooth. Shape into 3/4-inch balls. Place on ungreased baking sheet. Flatten each cookie with a flour-dipped fork; press an almond into the center. Bake at 350 degrees F for 20 minutes or until a pale golden brown. Remove from baking sheet; cool on rack.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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