The Southwest Voice

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Hattie was born in southwest Bakersfield to a pioneer farming family.  She lived here all her life except for a brief move to the northwest and recently moved back to the southwest.  Hattie has been a volunteer at the Kern County Fair in the Home Arts Department for the last 45 years.

                                   ALMOND COOKIES

2 c flour

¼ tsp baking soda

¾ c sugar

1 c shortening (Crisco)

1 beaten egg

1 tsp almond flavoring

¼ tsp lime water (can substitute same amount of baking soda)

almonds

1beaten egg (for brushing tops of cookies)

Roast almonds in oven.  Sift flour and baking soda together.  Cream shortening and sugar until fluffy.  Add egg; beat mixture thoroughly.  Add almond extract and lime water. Gradually add flour and baking soda mixture; mix well.  Roll pieces of dough into a ball the size of a walnut.  Press flat on ungreased cookie sheet.  Brush each cookie with beaten egg.  Press a toasted almond in the middle of each cookie.  Bake at 350* for 15 to 18 minutes.