Charlene's Cookies

Ingredients

• 5 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup vegetable shortening
• 1 3/4 cup granulated sugar
• 2 large eggs
• 2 1/2 tsp almond extract
• 1 cup commercial sour cream
• 1 cup finely ground blanched almonds

Instructions

In a large mixing bowl beat shortening until creamy. Add sugar one third at a time. When all the sugar has been incorporated continue beating for four minutes. Then add eggs one at a time, beating well after each addition. Stir in almond extract. Add salt, baking soda and one cup of flour. Beat well. Add remaining flour about one third at a time, alternating with sour cream. The mixture will be very stiff. Mix in almonds.

Heat oven to 350 degrees. Turn out dough onto a lightly floured board and knead lightly to make sure dough is well blended. Divide dough into six equal portions and shape each portion into a cylinder about 15 inches long and 1 inch in diameter. Place three rolls on each of two baking sheets, leaving space between the rolls. Bake 30 minutes.

Remove from oven. Remove rolls from baking sheet, one at a time and with a very sharp knife carefully cut into 1/2 inch diagonal slices. Then put slices back on baking sheet, standing them up with some spacing between them. The three rolls sliced will fill one baking sheet. Bake 20 minutes longer. You can bake them longer until a golden-brown color. I prefer them with just a hint of color.

Bake the first three cylinders through the entire process of the two bakings. Then bake the second baking sheet of rolled cylinder dough. It's much easier this way than baking them both at once.

Remove from oven and transfer to wire racks to cool. Flavor develops with keeping. Wrapped in plastic wrap, then aluminum foil works well. You can place these wrapped cookies in plastic container ware. They store well for many weeks.