Coconut Almond Cookies

Ingredients

• 2 tsp almond extract 
• 0.5 cup planters almonds sliced
• 1.5 tsp baking soda 
• 0.5 cup butter softened (1 stick)
• 1  eggs 
• 1 cup baker's angel flake coconut toasted
• 3 cups flour 
• 2 Tbsp honey 
• 0.5 cup shortening 
• 1 cup sugar 

Equipment

• bowl
• baking sheet
• oven
• hand mixer

Directions

1. Preheat oven to 375F.
2. Mix flour, coconut and baking soda; set aside. Beat butter and shortening in large bowl with electric mixer on medium speed until well mixed.
3. Add sugar; beat until light and fluffy.
4. Add egg, honey and almond extract; beat until well blended. Gradually add flour mixture, beating on low speed after each addition until well blended.
5. Shape level tablespoonfuls of dough into balls.
6. Place, 2 inches apart, on ungreased baking sheets. Flatten each ball with bottom of drinking glass; press almond slice into center of each cookie.
7. Bake 9 minutes or until golden brown. Cool 5 minutes; remove from baking sheets. Cool completely on wire racks. Store in tightly covered container at room temperature.