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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