1 c. butter flavor Crisco
1/2 c. sugar
3/4 tsp. salt
3/4 tsp. vanilla
1 egg
1/2 tsp. almond extract
2 1/4 c. unsifted flour

Cream Crisco and sugar in large bowl. Beat in egg, salt, vanilla and almond extract. Work in flour until blended. Force dough through cookie press onto ungreased cookie sheet in desired shapes. Bake at 400 for 5-7 minutes or until set - not brown. Cool slightly before removing from sheet.

Can use recipe to roll into small balls, press lightly and place walnut or pecan halves in center or even 1/2 cherry. Makes 4 - 4 1/2 dozen cookies. Can use food coloring to tint, iced or sprinkle with colored sugars, etc.