2 cups sifted flour
1 cup shortening
1/2 cup sherry wine
1/2 cup almonds, blanched, toasted and finely chopped
1/2 cup powdered sugar

Spread flour in a large skillet or baking sheet and place in preheated 400°F oven for five minutes or until lightly toasted and fragrant. Remove and cool.

Sift flour into a mound on a silicone sheet or work surface and make a depression in it.

Fill the depression with shortening, wine and almonds (mixed together).

Blend thoroughly but do not knead. Roll on a board to 1/2-inch thickness and cut into rounds 1-1/2 inches in diameter.

While working, preheat oven to 400°F. Place on a greased cookie sheet 2-inches apart.

Bake for 12 to 15 minutes or until golden brown. Remove and sprinkle with powdered sugar.

Makes about 50 cookies.