1 1/2 c. brown sugar
1 c. butter
2 eggs, well beaten
1 tbsp. boiling water
1/2 tsp. baking soda
3 1/2 c. flour
1/2 tsp. vanilla
1/2 lb. blanched almonds

Cream shortening (butter, at room temperature but not melted) and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine baking soda with boiling water; stir. Add flour, vanilla and baking soda to first mixture and stir only until combined. Stir in almonds.

Refrigerate for at least 1 hour and roll out 1/4 inch thick. Cut and bake on a greased cookie sheet in a 375°F until lightly browned on edges, about 8-12 minutes depending upon the size of the cookies.

Makes about 2 dozen.