CRISP ALMOND COOKIES

CRISP ALMOND COOKIES 1/2 cup butter, softened 1/2 cup shortening 1 cup confectioners' sugar 1 tablespoon water 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon salt 1 cup finely chopped almonds Additional confectioners' sugar Beat butter, shortening and sugar until creamy. Beat in water and vanilla. Mix flour and salt. Gradually add to the butter mixture. Stir in almonds. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets; flatten slightly with a fork. Bake at 350°F for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar. Makes about 5 dozen cookies.