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.