|
|
CHINESE ALMOND COOKIES |
I'd call these an adult cookie, nice complement to a Fruit salad. Makes 4 dozen.
|
|
| 1/2 cup |
Brown sugar, packed |
125 mL |
| 1/2 cup |
Granulated sugar |
125 mL |
| 1 cup |
butter, softened |
250 mL |
| 2 tsp |
Almond extract |
10 mL |
| 1 |
Egg |
1 |
| |
| 2-1/2 cups |
All-purpose flour |
625 mL |
| 1 tsp |
Baking powder |
5 mL |
| 1/2 tsp |
Baking soda |
2 mL |
| 1/4 tsp |
Salt |
1 mL |
| 48 |
Whole blanched almonds |
48 |
|
Preheat oven 350°F [180°C].
In large bowl, beat together butter, brown sugar and granulated sugar until light and fluffy;
beat in egg and almond extract. Combine flour, baking powder, baking soda and salt, gradually beat into butter
mixture.
Roll dough into 1 or 2 logs - 2" diam. Wrap and freeze at least 1 hour.
Cut into slices about 1/4 inch thick; Place on greased sheets press almond into center of each cookie. Brush with egg yolk and 2 tsp water.
Bake 11-14 min or till golden brown.
Remove to rack, cool and store in air tight container or freeze.
|
|
