2 pkgs. active dry yeast
1/2 cup milk
1 cup (2 sticks) butter
1 cup shortening
5 cups sifted all-purpose flour
2 eggs, slightly beaten
2 tsp. sugar
2 tsp. vanilla
1 tsp. almond extract
confectioners' sugar, for dusting

Dissolve yeast in warm 85-90°F milk (not hot) and set aside to proof for 5 minutes.

Preheat oven to 375°F.

Cut butter into shortening into flour using a pastry blender (or mix in the food processor). Mixture will resemble coarse crumbs. Add yeast mixture and stir in eggs.

Add sugar and extracts.

Knead dough lightly for 1 to 2 minutes. Oil a bowl and turn dough once to grease top. Cover and let rise for about an hour or until doubled in volume.

Sprinkle confectioners sugar over a clean pasty cloth. Roll a tablespoon of dough into a rope about 8 inches long and shape into a figure 8. Place on an ungreased cookie sheet and bake in a preheated oven for 13-15 minutes.

Makes about 5 to 6 dozen cookies.