Swedish Heirloom Cookies

1/2 cup shortening
1/2 cup butter
1 cup sifted powdered sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 tablespoon water
1 tablespoon vanilla
1 1/4 cups almonds, ground
powdered sugar, to roll cookies in after they are baked

Cream shortening and butter at medium speed of an electric mixer until light and fluffy.

Add 1 cup powdered sugar and salt and mix well.

Stir in flour.

Add water, vanilla, and almonds, stirring well.

Shape dough into 1-inch balls (I use a round plastic spoon like the kind you get with soup-to-go from a Chinese restaurant).

Place on ungreased cookie sheets.

Press down lightly on dough with bottom of glass or measuring cup. This insures even cookies.

Bake at 325° for 12 minutes or until done.


Dredge warm cookies in powdered sugar. Or do like I do and put the powdered sugar in a ziplock bag and add cookies. Shake well.

Mushroom Canapes

1/2 cup mayonnaise
1/4 cup freshly grated Parmesan (I use Mozzarella cheese)
2-ounces canned mushroom pieces and stems, drained
1/2 of a 2.8-ounce can french-fried onion rings
1 loaf (8-ounce) party rye or pumpernickel bread


In a bowl, stir together the mayonnaise, cheese, mushrooms, and onion rings. Spread on lightly toasted party rye or pumpernickel. Place the canapes on a baking sheet and broil until the topping is bubbly.

These are great when you're in the mood for something light before dinner.