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. |