These are always a holiday favorite. Great with coffee or milk, they have a great almond flavor and a nice crumbly texture. This recipe makes 6 dozen and unless you have a super turbo mixer you really shouldn't double it! Also be sure to use real natural almond extract for best flavor.
6 eggs 1 1/2 cup sugar
1 cup melted butter 1 cup melted shortening (Crisco)
6 cups flour 6 teaspoons baking powder
2 Tablespoons almond extract
Preheat oven to 350 F degrees. Beat the eggs until light. add the sugar and cooled melted butter and cooled melted shortening. Mix well and add the almond extract, baking powder and the flour. Mix thoroughly.
The dough will be stiff and roll small amounts into pencil size coils and shape in the form of an S.
Place on ungreased cookie sheet or cookie sheet lined with parchment paper and baking in oven 10 to 12 minutes until slightly golden. Cool cookies on a rack.
ICING:
Mix 3/4 lb confectioners sugar with 2 Tablespoons of almond extract and add milk until you reach a spreading consistency. Drizzle over the cookies and sprinkle with deceorative sprinkles. (I use the red/green and white balls).
Store in airtight containers and they will be fresh for up to a month. The recipe makes 6 dozen!
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