Almond Sand Dollar Cookies
Adapted from: Stephanie Manley @
Makes: about 24 (2 ½” diameter) cookies
  • 1 cup butter flavored vegetable shortening (Crisco)
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons almond extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups all-purpose flour
  • 1-4 teaspoons water, as needed
  • 120 pieces sliced almonds
  • 3-4 tablespoons sparkling or granulated sugar, for decorating
  • 2 pieces ( 2” each) cut from pastic drinking straws, one plastic regular straw and one plastic smoothie straw
  • 1 toothpick
  1. Preheat oven to 325°. Line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer, cream together the shortening and sugar.
  3. One at a time, beat in egg, almond extract, baking powder and salt.
  4. Gradually add in the flour. If the dough is dry and crumbly, add water, 1 teaspoon at a time, until the dough forms a ball. If the dough is too soft to work with, refrigerate for one hour to firm.
  5. Working with one half of the dough at a time, roll out the dough to ¼” thickness between two sheets of wax paper.
  6. Use a 2 ½” circle cookie cutter to cut out dough circles. Place the circles 2” apart on the prepared baking sheet. Continue until all of the dough has been rolled out and cut into circles.
  7. Press 5 almond slices onto the center of each cookie, like the petals on a flower.
  8. Use the pieces of plastic straw like cookie cutters. Press the bottom of the smoothie straw into the dough to create a hole between two of the almonds. Insert the toothpick into the straw to dislodge the dough cutout. Press the bottom of the small straw into the cookie making 2 holes on each side of the larger hole.
  9. When all of the cookies are decorated with almonds and holes, sprinkle with sparkling or granulated sugar.
  10. Bake for 14-16 minutes or until the edges of the cookies begin to turn golden. Remove from the oven. Use a spatula to transfer the cookies onto a wire rack to cool completely.
  11. Store in an airtight container at room temperature for at least 2 weeks.
Packing tips
The cookies are sturdier when wrapped in pairs, bottoms together, in plastic wrap. For longer shipping times, double wrap in plastic wrap or use a vacuum sealer. Stack wrapped bundles in an airtight container or freezer weight ziplock bag.
Recipe by The Monday Box at