Almond Cookies - Version 2

130g crisco shortening
70g icing sugar
3/4 teaspoon salt
80g corn flour
120g all-purpose flour
60g almond flakes (lightly roasted)
1/2 tsp almond extract

1.Preheat oven to 160C, lined a baking sheet with baking paper.

2.Beat shortening, icing sugar and salt, and almond extract until smooth.

3.Add sieved corn flour and all purpose flour, follow by almond flakes. Beat with a dough beater (for kitchenaid user) till it becomes a soft dough.

4.Roll dough between sheets of glad wrap until approx 1cm thick. Dip cookie cutter with some flour and cut into round shape(or any shape u desire) . Arrange on baking sheets lined on baking tray.

5.Bake for 20 minutes. Remove and let cool completely on cooling rack . Store in airtight container/ziploc bags.