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ALMOND COOKIES 
1/2 cup Crisco butter flavored shortening
1/2 cup butter, softened
1 1/4 cups dark brown sugar, packed
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
1 teaspoon vanilla or almond flavoring
2 1/2 cups flour
1 1/2 cups blanched almonds, chopped
1 cup butterscotch morsels
2 tablespoons butter

Beat Crisco and 1/2 cup butter until well mixed. Gradually add brown sugar, baking soda and salt, scraping bowl down occasionally.

Add eggs, vanilla, flour, and half of the nuts.

Divide dough into 2 portions. Roll each half into logs and wrap in wax paper or plastic wrap.

Roll dough in remaining nuts to coat edges (finely chopped).

Refrigerate for 4-6 hours.

Slice dough into 1/4 inch thick cookies. Bake in a preheated 375F oven 1 inch apart on ungreased cookie sheets for 8 to 10 minutes or until lightly golden brown along edges.

For a decorative touch, half of each cookie may be dipped in Baker's dipping chocolate or a stream of chocolate may be drizzled over the top. Alternatively a few colored sprinkles in the center can dress them up for the cookie tray.

Submitted by: CM
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