DUTCH ALMOND COOKIES
- 1 cup shortening
- ½ cup white sugar
- 1 cup brown sugar
- 2 eggs
- ½ teaspoon vanilla
- 3 cups flour
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon soda
- ¼ teaspoon salt
- ½ cup ground blanched almonds
Cream shortening with white and brown sugar. Add 2 eggs and work in the sifted dry ingredients. Then add the chopped blanched almonds. Shape dough into long rolls. Roll in wax paper and store in cold place for 12 hours. Slice thin and bake in hot oven.