Chinese Almond Cookies

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Ingredients

Auxiliary

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Baking

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Chinese almond cookies are high on my list of favorite meal-ending desserts, especially with a hot cup of tea.

As a kid, I used to rush through a meal whenever these cookies were waiting for me at the end. Nowadays, I also enjoy them as afternoon snacks.

There are many different versions of almond cookie recipes. This one is from Great Cookies - Secrets to Sensational Sweets by Carole Walter. I did, however, reduce the amount of sugar. If you prefer a sweeter taste, go for ¾ cup by all means.

All-purpose flour	2¼ cups
Baking soda	1 tsp
Salt	¼ tsp
Vegetable shortening	¾ cup
Granulated sugar	½ cup and 2 Tbsp
Eggs	2 large whole
	and 1 white
Pure almond extract	1½ tsp
Whole blanched almonds	about 30

Preheat oven to 375 degrees Fahrenheit, and line cookie sheets with parchment paper.
Combine flour, baking soda, salt and set aside.
Cream shortening with 1/2 cup of granulated sugar on medium speed for about 2 minutes.
Add whole eggs, one at a time. Combine well after each addition. Mix in almond extract.
Add half of the flour mixture and combine with a wooden spoon just until incorporated.
Again, gently fold in the rest of the flour mixture.
Shape dough into walnut-sized balls about 1¼-inch in diameter.
Place on parchment-lined cookie sheets, then press into 1½-inch disks.
Slightly beat egg white along with 1 tsp of water. Brush each disk lightly with this egg wash.
Decorate the center with a blanched almond and sprinkle lightly with granulated sugar before baking.
Bake for 10 minutes or until lightly browned.
Remove from oven and let cookies stay on baking sheets for a couple of minutes before transferring them to wire racks to cool completely.
This recipe yields about 30 delightful Chinese almond cookies.

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