Almond Filled Cookies

Methods/steps

combine flour, sugar, and salt in a large bowl. cut in crisco with pastry blender or 3 knives until mixture resembles coarse crumbs. add cold water, 2 tablespoons at a time, mixing until dry ingredients are moistened and dough can be gathered into a ball.
divide dough into 9 equal portions and wrap each in plastic wrap.
roll out 1 portion of dough at a time into a 12 x 10-inch rectangle on a lightly floured surface. cut into 2-inch squares.
place 1 level teaspoon almond filling in center of half of the squares. moisten edges with water. place a plain square on top of each, pressing edges with fork to seal. prick tops with fork.
repeat using remaining portions of dough and filling.
heat crisco to 365°F in a deep saucepan or deep fryer. fry a few squares at a time in hot crisco for 3 minutes or until golden brown, turning once. remove with a slotted spoon and drain on paper towels.