2 1/2 cups shortening
2/3 cup white sugar
1/2 cup milk
1/2 cup white sugar
2 egg whites
1 egg yolk
1 teaspoon almond extract
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, sugar and milk. Stir in the egg whites and egg yolk.
Sift together the flour, almonds and vanilla; set aside. In a large bowl, cream together the butter, sugar and flour.
In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Gradually add egg yolk, beating well after each addition. Gradually blend in the corn syrup and almond extracts. Gradually blend in the vanilla. Drop cookie sheets by rounded spoonfuls onto the prepared cookie sheet.
Bake for 12 to 15 minutes in the preheated oven, or until the tops of the cookies start to brown. Allow cookies to cool on baking sheet for 5 minutes before removing to wire racks.