Twin Dragon Almond Cookies
Yield
2 dozenPrep
20 minCook
20 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
almonds
blanched |
*
|
| 1 | cup |
sugar
granulated |
|
| 1 ½ | cups |
lard
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | each |
eggs
beaten |
|
| ⅛ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
almonds
blanched |
*
|
| 237 | ml |
sugar
granulated |
|
| 355 | ml |
lard
|
|
| 5 | ml |
almond extract
|
*
|
| 1 | each |
eggs
beaten |
|
| 3E+1 | ml |
water
|
|
Directions
Preheat the oven to 350℉ (180℃).
Mix the flour, baking soda, and salt.
In a blender, grind ½ cup blanched almonds to a fine powder.
Add to the flour mixture.
Cream the sugar, lard, almond extract, egg, and water, and add to the dry mixture.
Mix thoroughly. Form into 1 inch balls and place on an ungreased cookie sheet 2 inches apart.
Press one of the remaining almonds into the center of each ball, while flattening it slightly with fingers.
Brush each cookie lightly with beaten egg.
Bake for 20 minutes, or until cookies are light brown around edges.
