1. Combine molasses, brown sugar and shortening in pan. 2. Heat and cook 4 minutes then cool to lukewarm. 3. Stir in 1 cup of the flour and the remaining ingredients. 4. Stir in remaining flour. 5. Roll out on a lightly floured surface until 1/8 inch thick or thinner. 6. Cut chosen shapes with cookie cutters. 7. Place on a lightly greased baking sheet and place a sliver of almond in the center of each cookie. 8. Bake at 375 F for about 5 minutes. 9. Watch closely so they don't burn. 10. Mrs. Skov adds that these cookies will keep in a tight container "almost forever" -- at least 2 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
