Almond Cookies- Vegan

These are one of my favorite cookies. They are incredibly tender and crumbly. They make a great dessert for Chinese New Year.

The original recipe called for shortening. I used coconut oil instead, and was very happy with the results. You can use half butter, half coconut oil, if you prefer.

Here is the recipe.

Almond Cookies

2 c. flour

1 c. coconut oil- you can use half coconut oil, half butter

1 t. salt

¾  c. sugar, plus extra for topping the cookies

1 t. almond or vanilla extract

½ c. almonds

Place flour in medium bowl. Cut in coconut oil until mixture looks like coarse crumbs. Add the remaining ingredients, except the almonds and work with your hands until mixture holds together. Heat oven to 375. Form dough into small balls- about an inch. Press tops of cookies in sugar and place on ungreased baking sheet. Press an almond into the center of each cookie. Bake until cookies are a little golden around the edges, 8-10 minutes. Cool a few minutes before removing from the cookie sheet to finish cooling on a rack. Makes about 3 dozen cookies.