China Almond Cookies
or solid shortening
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.