|
Cream sugar, butter and shortening. Stir in eggs and almond extract. Combine flour, cornstarch, baking powder and salt and add to butter/egg mixture.
Form dough into walnut sized balls (I use a small cookies scoop) and roll in raw sugar. Place on prepared pan.
Bake for 4 minutes. Open oven and quickly press each cookie to desired thickness with back of spoon. Bake for additional 4 minutes (8 minutes total).
Remove to cooling rack. Allow to cool completely.
|
|
A few Tips- You will need to flatten the cookies mid-bake, because the cornstarch will keep them from doing so otherwise. If you don't they will literally bake in the walnut sized ball shape.
DO NOT bake longer than 8 minutes!! They may seem under-baked, but when they cool they will firm up.
|
