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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From the Chinese Cookery cookbook. I have not made this recipe yet, but have eaten cookies just like these at restaurants in San Francisco's Chinatown. Ingredients:
1 cup shortening |
1 cup sugar |
1 egg, beaten |
1/2 cup blanched almond, finely ground |
1 teaspoon almond extract |
2 1/2 cups flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
36 blanched almond halves |
1 egg yolk |
1 tablespoon water |
Directions:
1. Grease baking sheets; set aside.
2. Mix shortening and sugar in a large bowl until smooth. Add egg, ground almonds and almond extract; mix well.
3. In a medium bowl, sift together flour, baking powder and salt. Gradually add to egg mixture, mixing well. Dough will be stiff.
4. Preheat oven to 350F degrees. Shape dough into 36 small balls. Place balls 2 inches apart on prepared baking sheets. Press an almond half on each ball and flatten with the palm of your hand to a 2-inch cookie.
5. Mix egg yolk and water in a small cup to make a glaze. Brush each cookie with glaze and bake about 20 minutes until golden.
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