Now that autumn has arrived, and the kids are back to school, I’m in the mood to bake cookies. I like to make fresh cookies for my kid’s lunches, and these almond cookies are always a favorite in our house! Since this is my mother’s recipe, I thought it would be nice to name them after her. I remember her packing them in my lunch and all my friends would want to trade me their desserts for mine. I didn’t usually trade these cookies since I love how delicious they were. Also, the cool thing about them is that they freeze well, so make a double batch and freeze some for later. I need to see if this recipe would be good with other flavorings, so substitute the almond extract with either vanilla or add cinnamon.
Amy’s Almond Cookies
1 cup crisco
1 cup sugar
1 tsp almond extract
2 cups flour
pinch of salt
1/4 tsp cream of tartar
1 tsp baking soda
Cream Crisco and sugar until fluffy. Add the egg and extract, and beat well.
Sift dry ingredients and add to cream mixture. Shape into 1/2″ balls and place on ungreased cookie sheet. Bake in a 375-degree oven for 12-15 minutes.
I hope you try these baking these cookies! They are delicious and so light and flaky. There is the danger that you can’t stop eating them. They have a deceptive quality since they are so airy and flaky it feels like you aren’t eating too many. This recipe meets my three requirements for a good cookie. It is simple to make, yummy and bakes the same every time. This recipe isn’t a complicated cookie, and they come out of the oven all looking the same every time. My mom is now 91 years old, and she loved baking when she was younger. Unfortunately, she has suffered a stroke, so I’m carrying on her legacy. I only wish, is that she could understand that I named her cookie after her and that many of you are enjoying her recipe! So if you bake these cookies, thanks for keeping my mom’s recipe alive and maybe it will become a favor in your family as well. Thanks for stopping by and we would love to hear from you, so drop a little comment below! Have a great day and thanks again!