Swedish Heirloom Cookies

½ cup shortening
½ cup butter, softened
1 cup sifted powdered sugar
½ tsp salt
2 cups flour
1 T. water
1 T. vanilla
1 ¼ cups ground almonds

Cream shortening and butter at medium speed of an electric mixer until light and fluffy.  Add 1 cup powdered sugar and salt; mix well.  Stir in flour.  Add water, vanilla, and almonds, stirring well.  Shape dough into 1-inch balls.  Place on ungreased cookie sheets, and flatten.  Bake at 325° for 12 minutes or until done.  Dredge warm cookies in powdered sugar.  Yield:  4 dozen.