chinese almond cookies
 
these light, tender cookies make a great afternoon snack or dessert. 
 
1 cup  land o lakes butter, softened*
3/4 cup  granulated sugar
1 large  egg
1 tsp  almond extract
2-1/4 cup  all-purpose flour
1 tsp  baking powder
1/4 tsp  salt
48   whole blanched almonds
1 large  egg yolk
1 Tbsp  water
 
heat oven to 350f. 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 mixture. 
bake for 11 to 15 minutes or until just set. 
 
makes 4 dozen cookies. 
 
*substitute land o lakes soft baking butter with canola oil right 
from the refrigerator. 
 
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. serve 
after your favorite stir-fry meal along with sliced fresh fruit or a 
dish of sorbet. 
 
http://www.cooksrecipes.com/cookie/chinese_almond_cookies_recipe.html 
 
 
-- 
 
(ID: 76800) Mirror: rec.food.recipes: Tue, Jun 15, 2004


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