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Show Almond Refrigerator Cookies win the whole family s vote They re tops in crispy goodness and so easy to make! Here's a cookie recipe you'll surely sure-ly wish to make your own. For you can keep the dough in the refrigerator, refrig-erator, then slice off cookies and bake them fresh any time you wish. Toasted almonds blend with brown sugar to give these cookies a tantalizing flavor. But to let this tempting flavor come through to full deltciousness, you need a pure vegetable shortening like Spry. These wholesome cookies are just the thing with a glass of milk, when the children come home from school. Treat your family to Almond Refrigerator Cookies soon. What Makes Cookies Tender? Why shortening, of course. So, for cookies that melt in your mouth, use an all-vegetable shortening that is exactly 100 shortening a shortening short-ening to which no ingredients or liquids have been added. Use vegetable vege-table shortening for making light, delicate cakes, flaky biscuits, and Kiy, digestible fried foods, too. ALMOND REFRIGERATOR COOKIES 1 cup Spry 8 ergs, beaten 1 teaspoons 1 cup almonds, vanilla finely chopped 1 teaspoon salt and toasted 2 cups brown 4 cups sifted flour sugar, firmly 1 teaspoon soda packed Blend Spry, vanilla and salt Add brown sugar and mix well. Add eggs and blend, then add nuts. Sift flour with soda; add to first mixture and blend. Pack tightly into 8 x 8-Inch pan greased with Spry and lined with waxed paper. Chill In refrigerator re-frigerator overnight, or until firm enough to slice. Bake in moderate oven (3756F.) 8 to 10 minutes. Makes 6 dozen. All measurements in this recipe are level) |
