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Gathered
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Preheat oven to 250 degrees. Cream together shortening and sugar until light and fluffy. Beat in the egg, vanilla, and almond extract until well blended. Sift together dry ingredients. Add to the butter mixture. Chill. Form dough into small balls and place on a cookie sheet. Press down using a fork in a criss-cross pattern (a glass dipped in sugar will work as well). Sprinkle tops with raw sugar. Bake at 250 degrees for 6-8 minutes, until the edges turn a little brown.