Chinese Almond Cookies
Almond Cookies
Chinese Almond Cookies
Chinese Almond Cookies



Chinese Almond Cookies

These almond-flavored cookies are popular take-out treats from Chinese
restaurants around the world.

Let the youngest bakers pat out the cookies and "paint" them with the
egg glaze.

2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 tsp. salt
1/2 cup unsalted butter, softened
1/2 cup solid vegetable shortening
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
2 tsp. almond extract
About 26 whole blanched almonds
1 egg yolk beaten with 2 teaspoons of water for glaze

Preheat the oven to 350 degrees. In a medium-size bowl, stir the
flour, baking powder, and salt.
Using an electric mixer set on medium-high speed, beat the butter,
shortening, and sugars in a large bowl until well combined.
Beat in the egg and add the almond extract. Gradually add the flour
mixture, mixing until just combined.
Shape the dough into balls that are about 1 1/2 inches in diameter.
Place the balls on ungreased baking sheets, leaving about 1 1/2 inches
between the cookies. Using your fingertips, lightly flatten each
cookie and press an almond into the center.
Lightly brush the top of each cookie with the egg yolk glaze.
One sheet at a time, bake the cookies for about 12 minutes or until
lightly browned. Transfer the baking sheet to a wire rack and cool for
2 to 4 minutes.
Using a metal spatula, move the cookies to the wire rack and cool
completely. When cool, store the cookies in an airtight container.
These cookies freeze well.
Makes about 24 cookies.

http://familyfun.go.com/recipes/fami...1_ffchina.html





Almond Cookies

Almond cookies are lighter and more delicately flavored than most
cookies.

Makes 30 - 35 cookies

2 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1 cup butter
2 eggs, beaten
1/8 teaspoon salt
1 tablespoon almond extract
1/4 pound whole, blanched almonds

Preheat oven to 325 degrees Fahrenheit. In a food processor, mix the
flour, sugar, butter, salt and baking soda until it forms little
balls. Add the eggs and almond extract. Roll out the dough on floured
surface. Cut with 2 1/2 inch cookie cutter. Place on greased cookie
sheet and place an almond in center of each cookie. Bake for 25
minutes.

http://chinesefood.about.com/library/blrecipe308.htm






Chinese Almond Cookies

These are those yummy almond cookies you sometimes receive at the end
of a meal in many Chinese restaurants.

8 blanched almonds
1/2 cup lard*, softened
1/2 cup granulated sugar
1 teaspoon almond extract
Few drops yellow food coloring (optional)
1 1/2 cups all-purpose flour
1 large egg yolk
1 tablespoon water

Preheat oven to 300*F (150*C). Grease baking sheets; set aside.
Place almonds in a small saucepan with a little cold water, bring to a
boil, drain. Split almonds in two. Set aside.
With an electric mixer beat together the lard and sugar until soft and
creamy. Add the almond extract and yellow food coloring, if desired.
Stir in the flour, a little at a time. Dough will be of a crumbly
consistency.

Shape level tablespoonfuls into flat round cookies about 2-inches in
diameter. The edges of the cookies will have cracks in them. Place on
prepared baking sheets and press an almond half in the center of each
cookie. Beat together the egg yolk and water and brush tops of
cookies.
Bake for 30 minutes or until lightly golden. Cool slightly before
transferring to wire rack to cool completely. Store in airtight
container.
Makes 16 cookies.

*You may substitute vegetable shortening, but the flavor of the
cookies will not be authentic.

http://www.cooksrecipes.com/cookie/c...d-cookies.html





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 teaspoon almond extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
48 whole blanched almonds
1 large egg yolk
1 tablespoon water

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 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/c...es_recipe.html


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