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Almond Cookies Print E-mail
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This is Grandma Toy's almond cookie recipe. Grandma Toy says there are no substitutes for Crisco. These cookies are not low-fat but they're really great, light and fluffy, totally unlike the almond cookies at Chinese restaurants.

We want to remind you that traditionally, holiday food like these cookie were eaten just once year.

{Makes 2 dozen cookies}

You'll need:

  • 1 cup of Crisco - no substitutes
  • 1 cup of sugar
  • 2 eggs
  • 2 1/4 cups of flour
  • 1 teaspoon of baking soda
  • 1/8 teaspoon of salt
  • 1/2 cup of water
  • 2 teaspoons of almond extract
  • Slivered almonds
  • A little adult help

Equipment:

  • Measuring cups and spoons
  • A large bowl
  • A small bowl
  • A hand or stand mixer
  • A pastry brush
  • A spatula
  • Cookie sheets


  1. Heat the oven to 350 degrees.
  2. Cream the sugar and the Crisco together until it is light and fluffy.
  3. Add one egg and the almond extract.
  4. Gradually add the flour, baking soda and salt. Mix well.
  5. Shape the dough into balls about 1 inch in diameter.
  6. Place the balls on an ungreased cookie sheet with enough space in between so when the cookies expand they won't touch each other.
  7. Beat the second egg in the small bowl. 
  8. Brush a little beaten egg on each cookie and top with a slivered almond.
  9. Bake at 350 degrees for 15 minutes or until golden brown. The best!