1-1/4 cup soft butter
1/2 cup shortening
1 cup granulated sugar
3/8 teaspoon LorAnn almond oil (www.Lorannoils.com) or 2 to 3 tsp. almond extract
1 cup finely ground blanched almonds
3-1/2 cups sifted flour
Cream shortening, butter and granulated sugar; add eggs and beat until light.
Mix in almond oil and ground almonds. Add flour to creamed mixture and mix thoroughly. Chill dough or not.
When ready to bake, preheat oven to 325 F. Scoop dough into small balls (I use a 1-1/4″ ice cream type scoop) and place on ungreased baking sheets about 2″ apart. Slightly flatten top with a dampened cloth-covered glass.
Bake until set but not brown, about 14-16 minutes. Sift confectioners’ sugar over cookies as soon as you take them out of the oven. Cool on cookie sheet.
When thoroughly cool, but not cold enough to stick to cookiesheet, remove cookies from cookie sheet and roll in additional confectioners’ sugar.