These cookies will disappear
right in front of your eyes. Almond-scented and drizzled with
a sweet thin velvety icing on top.
Cream Cheese
Cookies
1 cup vegetable shortening
1 cup granulated sugar
1 (3-ounce) package cream cheese, softened
1 large egg
1 teaspoon almond extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup finely chopped nuts
1 tablespoon butter, melted
1 tablespoon milk
1 cup powdered sugar
Preheat oven to 350°F.
Beat shortening, sugar,
cream cheese, egg and almond extract in a large bowl; blend well.
In a separate container, mix flour, salt and baking soda; stir
flour mixture into shortening mixture until well blended. Refrigerate
for 1 hour.
Form the dough into 1-inch
balls and roll in nuts. Place on an ungreased cookie sheet and
flatten with a fork.
Bake for 10 to 12 minutes.
Remove from oven and transfer cookies to a wire rack; let cool.
Melt butter in small saucepan
over low heat. Remove from heat. Pour in milk and 1 cup sugar;
mix well. Frost cookies when cool.
