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CHINESE ALMOND COOKIES

Makes: 40 servings

Ingredients:

1-3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup shortening
2/3-cup sugar
1/2 cup packed brown sugar
1 egg, lightly beaten
1-teaspoon vanilla extract
1/4 cup finely chopped almonds
40 almond halves

Cooking:

  1. Sift flour, baking powder, and baking soda into a bowl.
  2. Beat butter, shortening, sugar, and brown sugar in a bowl until fluffy. You can use an electric mixer, if available. Add egg and vanilla extract; beat until blended. Add flour mixture; mix well. Stir in chopped almonds.
  3. Shape dough into a ball, cover with plastic wrap, and refrigerate for 1 hour or up to 2 days.
  4. Preheat oven to 350°F. Divide dough into fourths. Divide each fourth into 10 portions. Roll each portion into a ball then place 2 to 3 inches apart on an ungreased baking sheet. Press an almond half in center of each ball.
  5. Bake for 14 to 16 minutes or until golden brown. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely. Store in an airtight container.

Adapted from Martin Yan's Culinary Journey Through China (KQED Books and Tapes).
Copyright © 2006 Yan Can Cook Group.