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Chinese Almond Cookie
did you know???
April 9th is National Chinese Almond Cookie Day
These light, tender cookies are great served with ice cream as an easy holiday dessert or with simply with a cup of coffee or tea after dinner.
Ingredients:
- 1 cup Butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 48 whole blanched almonds
- 1 egg yolk
- 1 tablespoon water
Instructions:
Heat oven to 350°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; beat until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.
Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheet. Flatten slightly; press almond into center of each cookie.
Beat egg yolk with water in small bowl; brush cookies with egg mixture. Bake for 11 to 15 minutes or until just set. .
TIP: These cookies were traditionally made with lard in China because pork is plentiful. We've changed to butter instead for a richer flavor and slightly crisper texture. Far more flavorful than the fortune cookie, keep them on hand, baked and ready, in your freezer.
Yield: 4 dozen cookies