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 orange juice.

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