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Ethnic: Chinese Almond Cookies

Source of Recipe

Louise Pariani, Novato, CA


Recipe Introduction

The recipe for these crisp almond cookies was given to Louise Pariani nearly 50 years ago by Ah Lee Wong of Chicago, who was a Navy shipmate of her husband's during World War II.

List of Ingredients

1 cup (1/2 lb.) unsalted butter , at room temperature
1 cup sugar
1 large egg
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 large egg yolk
1 tablespoon milk
1/3 cup blanched whole almonds
2 tablespoons sesame seeds




Recipe

1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add whole egg and almond extract and beat until well blended. Add flour and baking powder; stir to mix, then beat until well blended.

2. Shape dough into 1-inch balls, flatten each slightly, and place about 1 inch apart on buttered 12- by 15-inch baking sheets.

3. In a small bowl, beat egg yolk with milk to blend. Brush cookies lightly with egg mixture; discard any remaining. Press an almond into the center of each cookie and sprinkle with about 1/8 teaspoon sesame seeds.

4. Bake cookies in a 325° regular or convection oven until lightly browned, 15 to 20 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Per cookie: 86 cal., 51% (44 cal.) from fat; 1.2 g protein; 4.9 g fat (2.6 g sat.); 9.4 g carbo (0.3 g fiber); 52 mg sodium; 19 mg chol.

YIELD: 4 Dozen