China Almond Cookies
Yield
servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lard
or solid shortening |
|
| ½ | cup |
sugar
granulated |
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 60 | whole |
almonds
blanched |
*
|
| 1 | each |
egg yolks
|
*
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lard
or solid shortening |
|
| 118 | ml |
sugar
granulated |
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 1 | each |
eggs
|
|
| 5 | ml |
almond extract
|
*
|
| 532 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 7.5 | ml |
baking powder
|
|
| 6E+1 | whole |
almonds
blanched |
*
|
| 1 | each |
egg yolks
|
*
|
| 3E+1 | ml |
water
|
|
Directions
In a large bowl, cream lard and both sugars until fluffy.
Add egg and almond extract; beat until well blended.
Sift flour with salt and baking powder.
Add to creamed mixture; mix well.
To shape each cookie, roll 1 tablespoon of dough into a ball.
Place balls 2 inches apart on ungreased baking sheets.
Gently down on each ball, making a 2-inch round.
Press an almond in center of each round.
In a small bowl, beat egg yolk with water; brush mixture over top of each cookie.
Bake in a 350℉ (180℃) oven for 10 to 12 minutes or until lightly browned.
Transfer cookies to wire racks and let cool completely.
Store in an airtight container.
Makes about 60 cookies.
SESAME COOKIES: Follow directions for Almond Cookies, but substitute about ¼ cup sesame seeds for almonds.
To shape each cookie, roll a ball of dough between your palms to make a 2-inch round.
Brush egg yolk mixture on one side of each round, then dip coated side in sesame seeds.
Place cookies on baking sheets seeded side up.
