Preheat oven to 350 degrees Fahrenheit.

Combine Crisco and sugar until you make a paste.

Beat and add egg, almond extract and mix until combined.

Add salt. Then flour, little by little, mixing until all incorporated. Note, this cookie dough tends to be crumbly but as long as you keep mixing it should work its way to be shapeable.

Place cookie dough onto a strip of parchment paper, then add a second parchment paper on top and roll dough flat to be about 1/2 inch thick.

Cut cookies so they are 1-2 inches in diameter.

Bake for about 20 minutes. Then sift some powdered sugar over the cookies.

Cool, and keep these shortbread cookies in Tupperware for up to a week.