Chinese Almond Cookies
Yield
2 dozenPrep
20 minCook
20 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¾ | cups |
all-purpose flour
sifted |
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
butter
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
slightly beaten |
|
| ⅓ | cup |
almonds
whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 651 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
butter
|
|
| 5 | ml |
almond extract
|
*
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
slightly beaten |
|
| 79 | ml |
almonds
whole |
*
|
Directions
Sift flour, sugar, soda and salt together into bowl.
Cut in butter until mixt resembles cornmeal.
Add egg and almond extract; mix well.
Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet.
Place an almond atop each cookie and press down to flatten slightly.
Bake at 325 degrees for 15 to 18 mins.
Cool on rack.
