Almond Sugar Cookies
Vegetable-oil cooking spray
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
6 tablespoons butter, softened
6 tablespoons vegetable shortening
3 eggs, separated
1 1/2 teaspoons almond extract
1/4 cup orange juice
1 cup sliced almonds
1. Prepare the dough: Preheat oven to 350 degrees F. Lightly
coat two large baking sheets with cooking spray. Set aside. Sift flour, baking
powder, salt, and sugar into a large mixing bowl. Cut in butter and vegetable
shortening with a pastry blender or two knives until dough resembles coarse
meal. Mix in egg yolks.
2. Beat egg whites: In a medium bowl, beat egg whites and almond extract with
mixer until soft peaks form — about 3 minutes. Fold whites into dough. Mix in
3. Cut the cookies: Turn out dough onto a lightly floured surface and knead
briefly until dough comes together and is smooth — about 2 minutes. Roll out
dough into a 9- by 12-inch rectangle about 1/2 inch thick. Using a fluted pastry
cutter or a sharp knife, cut down the 12-inch length of the rectangle to divide
the dough into four 3-inch-wide strips. Cut each strip into four 3-inch squares.
Cut along the diagonal of each square to form 24 triangles.
4. Bake the cookies: Place cookies on baking sheet and sprinkle almonds over
each cookie. Press almonds lightly into dough. Bake until edges are lightly
browned — 7 to 10 minutes. Remove from baking sheet and cool on a wire rack.
Store in an airtight container.
Yields: 2 dozen cookies