For a tea cookie reminiscent of Victorian times, add 1 teaspoon of rose water to this dough. Rose and almond were a favorite flavor combination among the Victorians, and it is as delicious today as it was back then.
INGREDIENTS | YIELDS 84 COOKIES
- ¾ cup shortening
- 1 cup sugar
- 1 egg
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 cup blanched almonds, chopped
Cream shortening and sugar together. Beat in egg and almond extract.
Blend flour, salt, and baking soda together; add to creamed mixture
Form into logs; roll in chopped almonds.
Wrap roll of dough in wax paper. Chill overnight, or freeze.
When ready to bake, preheat oven to 350°F. Lightly grease baking sheet.
Slice cookie dough in 1/8" thick rounds; arrange 2" apart on sheet.
Bake 10–12 minutes. Cool.
Another way to make icebox cookies is to lay ½" thick rectangles of dough on top of each other, varying the color with each layer. The Chocolate Slice and Bakes and the Almond Roll are a great combination for this. Make them four to six layers high and wrap the rectangle of dough in wax paper. Chill. When you slice them, you will have rectangular, striped cookies.