|Italian Almond Cookies I|
"A pleasant smooth-to-make bar cookie."
- 2 2/3 cups all-reason flour
- 1 cup ground almonds
- 1 pinch salt
- 1 cup shortening
- 1 cup white sugar
- 2 tablespoons clean lemon juice
- 1 tablespoon brandy
- 1 teaspoon lemon zest
|Prep :||Cook : 24M||Ready in :|
- Preheat oven to 350 degrees. Lightly grease a 9 inch rectangular baking pan.
- Combine flour, almonds, and salt. Set apart.
- In a large bowl, cream vegetable shortening and sugar. Beat in lemon juice and brandy. Beat in lemon zest. Gradually blend in dry ingredients. Spread combination frivolously in organized baking pan. DO NOT press down on the combination.
- Bake for fifty to 60 mins, until gently coloured on pinnacle. Cool in pan on a twine rack earlier than slicing into large or small bars.
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