CHINESE ALMOND COOKIES

I'd call these an adult cookie, nice complement to a Fruit salad. Makes 4 dozen.


1/2 cup Brown sugar, packed 125 mL
1/2 cup Granulated sugar 125 mL
1 cup butter, softened 250 mL
2 tsp Almond extract 10 mL
1 Egg 1
2-1/2 cups All-purpose flour 625 mL
1 tsp Baking powder 5 mL
1/2 tsp Baking soda 2 mL
1/4 tsp Salt 1 mL
48 Whole blanched almonds 48


Preheat oven 350°F [180°C].

  • In large bowl, beat together butter, brown sugar and granulated sugar until light and fluffy; beat in egg and almond extract. Combine flour, baking powder, baking soda and salt, gradually beat into butter mixture.
  • Roll dough into 1 or 2 logs - 2" diam. Wrap and freeze at least 1 hour.
  • Cut into slices about 1/4 inch thick; Place on greased sheets press almond into center of each cookie. Brush with egg yolk and 2 tsp water. Bake 11-14 min or till golden brown. Remove to rack, cool and store in air tight container or freeze.



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