Chinese Almond Cookies
TIME/SERVINGS
Makes: 4 dozen
INGREDIENTS
- 1 cup (1/2 pound) lard or vegetable shortening
- 1 cup granulated sugar
- 1 tablespoon almond extract
- Pinch of salt
- 3 cups all-purpose flour
- 1 egg yolk
- 2 tablespoons water
- Whole blanched almonds for garnish
INSTRUCTIONS
- Preheat the oven to 300°F. Grease 2 baking sheets.
- Beat 1 cup (1/2 pound) lard or vegetable shortening (at room temperature) with 1 cup granulated sugar until creamy. Beat in 1 tablespoon almond extract and a pinch of salt, then beat in 3 cups all-purpose flour, a little at a time. The dough will be crumbly.
- Shape spoonfuls of dough into flat, round cookies about 2 inches in diameter. (The edges of the cookies will have cracks.) Transfer to the prepared pans.
- Beat together 1 egg yolk and 2 tablespoons water and brush it atop the cookies. Press a whole blanched almond into the center of each cookie.
- Bake for 30 minutes, or until lightly golden. Cool slightly, then transfer to a wire rack to cool fully. Store in an airtight container. Makes 4 dozen.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
COMMENTS | ADD YOUR OWN
Not traditional, but SO much better when made with butter (or at least half butter).
I'm so disappointed that these cookies don't even have almonds in them! They're my favorite... I should have known.