Almond Crunchies

  I was looking through the Crisco Cooking for a cookie recipe and came upon this simple recipe for Almond bars. Since I had almonds in the freezer and everything else is very basic I decided to make them.
  This was a good choice. They are simple to make, fast to get together and good tasting. Everyone liked them and they will go on my list of easy to fix cookies. They would be good on a cookie tray as they are a little different than the usual bar cookie.
Almond Crunchies
½ cup Crisco shortening
2 teaspoons grated lemon peel
½ cup sugar
1 cup all-purpose flour
½ teaspoon salt
¼ cup Crisco shortening
1 cup unblanched almonds, finely chopped
½ cup sugar
½ cup whipping cream
1 teaspoon vanilla extract
  Preheat oven to 375°.
Cream ½ cup Crisco with lemon peel and ½ cup sugar. Combine flour and salt; add in 2 halves, mixing until blended after each addition.
  Turn dough into an 11 x 7 x 1½ inch pan and press into an even layer. Bake at 375° for 12 minutes.
  Meanwhile, for the Almond Topping,, melt Crisco in a heavy saucepan. Add almonds and sugar. Stir in cream and heat to boiling; cool slightly. Stir in vanilla extract. Pour almond mixture over partially baked layer. Continue baking for 20 minutes or until light golden brown.
  Cool completely. Cut into bars or squares.

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