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    Chinese - Almond Cookies


    Source of Recipe


    wwr

    Recipe Introduction


    These delicate cookies melt in your mouth and are the perfect finish
    to a Chinese meal.
    Chinese - Almond Cookies

    4 cups (1 L) all-purpose flour
    2 1/2 cups (625 ml) sugar
    4 tsp (20 ml) baking powder
    1 tsp (5 ml) baking soda
    1 lb (450 g) vegetable shortening
    2 eggs, beaten
    4 tsp (20 ml) almond extract
    Almond halves for garnish
    Additional egg for glaze

    In a large bowl, sift the flour, sugar, baking powder and baking
    soda together. Gradually beat in the shortening. When the
    shortening is well blended, add beaten eggs and almond extract.
    If mixture is sticky, add one or two more tablespoons flour. When
    mixture is well blended, remove from bowl and separate into four
    portions. Shape each portion into a log about 1-inch in diameter.
    Wrap in plastic wrap and refrigerate for one hour. Preheat oven to
    350F (180C). Lightly grease baking sheets. Remove logs from
    refrigerator and cut each log into pieces 3/4 inch (2 cm) thick.
    Use your hands to roll each slice into a ball. Place the balls on
    cookie sheets and flatten slightly with your finger tips. Brush gently
    with beaten egg and place half an almond in the center of the
    cookie. Bake for 12-15 minutes (do not allow cookies to brown -
    they should be almond colored). Remove from oven and let cookies
    cool on cookie sheets for about two minutes, then remove to racks
    to cool completely. (They tend to crumble if you remove immediately
    to racks.) Store in tightly covered tins. Makes 7-8 dozen

 

 

 


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