Chinese Almond Cookies are a perfect compliment to a home-cooked Chinese dinner, or a fun holiday party. We often make these cookies during summer, as their light taste is great with grilled chicken and veggies. You can leave off the almond on top, and they still taste great, but it’s just not quite the same without that crunch!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup shortening
- 1/2 tsp. salt
- 1/4 cup plus 2 tbsp. sugar
- 1/2 tsp. almond extract or vanilla
- 1 egg yolk
- 1 tbsp. water
- 1/4 cup blanched almond halves
Instructions
- Measure out flour into a large bowl.
- Cut shortening into flour.
- Using your hands, work in salt, sugar, and flavoring.
- Shape dough into a roll, approximately 1″ in diameter.
- Wrap in waxed paper and chill about 1 hour.
- Heat oven to 400.
- In a small bow, beat together egg yolk and water. Set aside.
- Cut dough into slices about 1/4″ thick.
- Place cookies approximately 1″ apart onto a lightly greased cookie sheet.
- Brush each cookie lightly with egg yolk and water mixture.
- Press an almond half into the top of each cookie.
- Bake cookies for 8 to 10 minutes, or until a light golden brown.
- Allow cookies to cool slightly before removing from cookie sheet (or they will crumble).
Makes approximately 2 dozen cookies