JELLY TOPPED ALMOND BITES|
(Approximately 3 1/2 Dozen)
1 c. soft shortening
1 c. sugar
1/2 tsp. almond extract
2 c. flour
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. quick or old-fashioned
sliced almonds, finely chopped
Beat together shortening and sugar until light and
fluffy. Add eggs and almond extract. Beat until blended.
Sift together flour, soda, salt and nutmeg. Gradually add to
creamed mixture, beat well. Stir in oats. Shape dough into
1 1/2-inch balls. Place on ungreased cookie sheets. Make a
hollow in each ball. Bake at 375 degrees for about 12 minutes. Cool
on rack. Just before serving place a small amount of jelly in
center of each cookie. Sprinkle with chopped almond.
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