1 cup shortening
1-1/2 cups sugar
2 eggs
3/4 cup strawberry jam or puree (7 strawberries, blended)
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon baking soda
3/4 cup chopped pecans or walnuts

Cream together shortening and sugar until fluffy.

Add eggs, one at a time, beating well after each addition. Beat in the strawberry jam or fresh strawberry puree, mixing for about 30 seconds or only until combined.

Mix flour, salt and baking soda. Gradually stir this into the creamed mixture. Add pecans or walnuts.

Drop by tablespoons 1 1/2 inches apart onto greased or parchment lined baking sheets.

Bake at 350°F for 12-15 minutes or until edges are lightly browned. Cool on wire racks.

Makes about 6 dozen cookies.

Submitted by: CM