Almond Tea Cookies

1 cup butter flavored Crisco (I used the Crisco Sticks...1 cup= 1 stick)

2 TBSP milk

1 tsp. almond extract

1/2 cup sugar

1-2/3 cups all-purpose flour

2.3 cup almonds, slivered, chopped

1/4 tsp. salt

Confectioners' sugar

Heat oven to 350. Cream Crisco, milk and almond extract in a large bowl at medium speed with an electric mixer until well blended. Beat in sugar. Combine flour, almonds and salt. Mix into creamed mixture. Shape dough into balls using one level measuring tablespoon for each. Place balls 2 inches apart onto ungreased (or parchment paper lined) cookie sheets. Bake at 350 for 10 to 12 minutes. (Cookies will not brown. DO NOT overbake). Remove to cooling rack. Roll slightly warm cookies in the confectioners' sugar. Roll in confectioners' sugar again when cookies are completely cooled.

Makes 3 to 3-1/2 dozen cookies.