- 8 ounces (1 cup) palm oil
- 1 cup granulated sugar
- 2 eggs
- 2 to 3 teaspoons almond extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- whole unpeeled almonds
- Preheat the oven to 325 F (165 C) and line cookie sheets with parchment paper.
- In a large bowl cream palm oil, sugar, eggs and almond extract.
- In another bowl mix flour, baking soda, baking powder and salt.
- On low speed, slowly mix the dry ingredients into the wet ingredients.
- Roll dough into one inch balls and place them 2 inches apart on the cookie sheet. These cookies will spread so make sure to give them plenty of room.
- Press an almond into the center of each cookie.
- Bake for 16-18 minutes or until light golden brown. Allow cookies to cool to room temperature. They can be stored in an airtight container for a week but taste best within the first three days.
This entry was posted
on Friday, April 10, 2009
and is filed under
Recipes : Cookies
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