Prep Time: 25 Minutes; Bake Time: 8-12 Minutes
1 butter flavor Crisco stick or 1 cup of Butter Flavor Crisco all vegetable shortening
1 cup granulated sugar
1 tablespoon milk
2 cups all purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
2 different kinds of jam/jelly to put in the middle of the cookie (optional)
Oven Mode: Pure Convection
Oven Temperature: 325oF
Heat oven to 325 degrees on Pure Convection and refrigerate ungreased baking sheet. Place sheets of foil on the countertop for cooking cookies.
Combine one cup shortening and granulated sugar in mixer, and beat at medium speed until well blended. Beat in egg, milk and almond extract.
Combine flour, salt and baking powder. Add gradually to creamed mixture at low speed. Beat until well blended.
Fit cookie press or pastry bag with desired disk or tip. Fill with dough. Press dough out onto cold baking sheet, forming cookies about one inch apart. Refrigerate dough about 5 minutes or until firm enough to hold its shape if it becomes too soft. Put 1/8 of a teaspoon of your favorite jelly/jam in the middle or sprinkle with colored sugar if desired.
Bake at 325 degrees for 8-12 minutes or until bottoms are light brown in color. Do not over bake. Cool two minutes on baking sheet. Remove cookies to foil to cool completely.
Kitchen Tested by: Home Economist Pepper Parker