Martin Yan's Almond Cookies

By Martin Yan

Ingredients:

2		cups flour
¾		teaspoon baking powder
½		teaspoon baking soda
½		cup butter, softened
½		cup solid vegetable shortening
2/3		cup granulated sugar
½		cup packed brown sugar
1		egg, lightly beaten
¾		teaspoon almond extract
½		teaspoon vanilla
40		whole blanched almonds

Sift flour, baking powder and baking sode into a bowl.

With an electric mixer, beat butter, shortening, and sugars in a large bowl until fluffy. Add egg, almond extract and vanilla; beat until blended. Add flour mixture; mix well. Shape dough into a ball, cover with plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

Preheat oven to 350 degrees. Divide dough into four pieces and each piece into 10 portions. Roll each portion into a ball, then place 2 to 3 inches apart on a baking sheet. Press a blanched almond into center of each ball.

Bake until very lightly browned, 10-12 minutes. Let cool on baking sheet for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container.

Recipe makes about 40 cookies.