Swedish Almond Cookies

 I am always looking at cookie recipes and this was in an old cookbook I have had for years. For some reason I had never made them so today was the day. They are excellent, crisp and light just the way we like cookies. Do not cover them when storing as they will soften that way. Do not leave on the cookie pan for more than a minute or two after you take them from the oven. Just long enough to set up so that you can get them off without breaking. 

 I tried baking them with the dough chilled and the dough room temperature. It did not seem to make any difference. Note that they are on a ungreased cookie sheet and I would not put them on parchment or Silpat. They do spread so leave room between cookies. Do not use all butter as they will be greasy and spread too much. The cream of tartar really helps keep them crisp and tender and can be bought in the spice aisle of most grocery stores.

Swedish Almond Cookies

½ cup white sugar

1/2 cup packed brown sugar

½ cup shortening

½ cup butter

1 egg

½ teaspoon vanilla

¼ teaspoon almond extract

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon cream of tartar

½ cup finely chopped almonds

 Preheat oven to 350°. Cream together shortening, sugars, and butter until smooth. Beat in the egg and the extracts, scraping bowl to be sure all is mixed.

Beat or stir in by hand the flour, baking soda, and cream of tartar until blended.

 Using a small cookie scoop or your hands roll about 2 teaspoons into balls. Dip tops into the chopped nuts and place on ungreased cookie sheets. Bake in 350° oven for 9 to 10 minutes. Cool on trays just till able to handle with a spatula about 1 to 2 minutes. Remove to wire rack to cool. Store uncovered to keep crisp.