Dhahran Theatre Group Cookbook, 1993
1 Cup shortening
1 1/2 Cups icing sugar
2 3/4 Cups flour
1/2 Cup almonds, peeled and cut into wedges (optional)
Put shortening and icing sugar into mixing bowl and beat or mix until smooth and well blended. Add flour and mix by hand to form a dough.
Make walnut sized balls out of dough. Pat on counter to form a round cookie 1/2 inches thick.
Arrange on an ungreased cookie sheet. Decorate with almond wedges.
Bake in preheated oven (350? F.) until bottom of cookies turns yellow or about 8 minutes. Remove from oven and cool before storing.