So I decided that I was going to share a most delicious recipe with you. This is actually my own recipe. I created this myself. Now granted, it was based off of another recipe, but I change a few things on it. These are Carlos' new favorite cookies.
1/2 cup shortening - room temperature
1/2 cup almond butter - room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
2 tablespoons whole milk
1 teaspoon vanilla
1 3/4 cups all-purpose flower
1/4 cup granulated sugar (set aside)
Whole toasted almonds
Preheat oven to 350*F. In a large bowl, combine shortening, and almond butter. Beat with an electric mixer on medium to high for 30 seconds (until the shortening and almond butter have combined). Add the 1/2 cup of granulated sugar, the brown sugar, baking powder, baking soda. Beat until combined, scraping the sides of the bowl down frequently. Beat in the egg, milk, and vanilla until combined. Beat in the flour.
Place 1/4 cup of granulated sugar in a small shallow bowl. (I use a pie dish). Shape dough into 1 inch balls. Roll balls in the sugar to well coat them. Shake off excess sugar and place balls 2 inches apart in an ungreased cookie sheet.
Bake in preheated over for 10 to 12 minutes, or until the edges are lightly browned and firm. (The center will still look raw). Immediately press almond into the center of the cookie. Transfer cookies to a wire cooling rack.
To store the cookies: Place in layers separated by wax paper, in an airtight container. Store at room temperature for up to 3 days (if they last that long) or freeze for up to three months.