1 cup oil
1 cup butter, at room temperature
1 cup vegetable shortening, at room temperature
6 cups all purpose flour
2 cups icing sugar
1 egg
1 cup ground almonds
1 teaspoon baking powder
1 teaspoon vanilla extract
Rosewater or almond extract

Preparation Instructions:

In a large bowl cream oil, butter, shortening. Add 1 cup icing sugar, egg, baking powder, vanilla extract, almonds until smooth. Gradually sift in flour until dough has soft cookie consistency. If dough is too soft to handle, add more flour, up to 1 cup, until texture is firmer. Refrigerate overnight. Preheat oven to 300 degrees. Grease baking sheet. Using the palms of hands, roll a piece of dough approximately 2 inches in diameter. Shape in desired form: crescents, ovals or diamonds. Put cookies onto baking sheet and place in meddle rack and bake for 18 to 20 minutes. Cool. Once cooled, lightly sprinkle with rosewater or almond extract and use the rest of the icing sugar to coat cookies. Optional: Add more icing sugar on cookies once coated. Makes 40 cookies.