Snow White Almond Cookies

I love cookies but baking them are not as easy as I think, especially cut-out cookies. Measuring and mixing is fine with me but the challenging part is cutting out and removing each and every one single cookie from the rolled-out dough. That's why home-made cookies can be so expensive and we often lament that it's just and easy task. Not so until you have actually experienced it yourself. The recipe of this cookie is simple but as I mentioned, it's the rolling and cutting that will make you sweat if you bake in bulks. Whatca waiting for, let's get busy baking now.

INGREDIENTS
130g shortening
70g icing sugar
120g plain flour
80g corn flour
100g almond nibs (toasted)

METHOD
1. Using a electric hand-mixer, beat the shortening and icing sugar until smooth and fluffy.
2. Add in plain flour and corn flour and mix well using a spatula or your hands.
3. Finally add in the toasted almond nibs and combine until integrated.
4. Cut out cookies into desired shapes.
5. Bake in a preheated oven at 160 Celsius for 20 minutes.Please be careful as the cookies can be very hot once it's out from the oven.
6. Cool the cookies and store well.

Tips: You may substitute almond nibs with almond flakes or chop your own almonds into bits and pieces.
Shortening can be really oily and messy, so wear disposable thin plastic gloves to avoid heavy washing later.