¼ cup (4 tbsp) zero-trans-fat vegetable shortening
½ cup (8 tbsp) canola oil
⅔ cup sugar
2 tbsp of cornstarch mixed well with 2 tbsp water
¼ tsp baking powder
¼ tsp salt
½ tsp almond extract
1 cup almonds, powdered fine in a food processor or spice grinder
In a stand mixer or with a hand mixer, beat the shortening, canola oil and sugar together until light and white and fluffy
Add the cornstarch-water mixture, baking powder, salt, almond extract and blend well until mixture is smooth.
Add flour and almond powder and mix. The dough will be a bit soft and sticky.
Roll into small balls, about 1-inch in diameter, and place on a greased cookie sheet, one inch apart. Press down slightly to form discs.
Bake in a 350-degree oven for about 10 minutes, rotating the sheet halfway through the baking. Place the baking sheet on a rack and let the cookies cool completely before removing them gently with a ladle.
Recipe by Holy Cow! at http://holycowvegan.net/2007/12/no-butter-almond-shortbread-cookies.html