From Country Living
Keep the cookie jar filled with these simple, glistening treats.
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Nutritional Information
(per serving)
Calories 144
Total Fat 8.9g
Saturated Fat --
Cholesterol 34.4mg
Sodium 114mg
Total Carbohydrate 13.2g
Dietary Fiber 0.89g
Sugars --
Protein 3.2g
Calcium --
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Yields: 2 dozen cookies
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
Vegetable-oil cooking spray
3 cup(s) flour
3 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 cup(s) sugar
6 tablespoon(s) butter, softened
6 tablespoon(s) vegetable shortening
3 eggs, separated
1 1/2 teaspoon(s) almond extract
1/4 cup(s) orange juice
1 cup(s) almonds, sliced
Directions
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
in egg yolks.
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.
Cut the cookies: Turn out dough onto a lightly floured surface and knead briefly until dough comes
together and is smooth -- about 2 minutes.sense 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.
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 until dough resembles coarse meal. Mix
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