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China Almond Cookies

 

16

Yield

servings

Prep

20

min

Cook

10

min

Ready

30

min

Trans-fat Free, Low Sodium
 

Ingredients

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
teaspoon salt
*
1 ½ teaspoons baking powder
60 whole almonds
blanched
*
1 each egg yolks
*
2 tablespoons 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 83058% of calories from fat
 % Daily Value *
Total Fat 53g 82%
Saturated Fat 21g 103%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 91mg 4%
Total Carbohydrate 26g 26%
Dietary Fiber 2g 8%
Sugars g
Protein 17g
Vitamin A 1% Vitamin C 0%
Calcium 5% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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