Chinese Sweet Almond Cookies Food

CHINESE ALMOND COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Combine flour, baking soda and salt; gradually add to creamed mixture. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a fork. Sprinkle with almonds, pressing to adhere as needed. In a small bowl, beat egg white and water. Brush over cookies. , Bake until edges and bottoms are lightly browned, 14-16 minutes. Cool for 2 minutes before removing from pans to wire racks.

CHINESE ALMOND COOKIES

Steps:

• Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any bits of almond flour left in the sifter into the sifted flour mixture.
• Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
• Wrap the dough in plastic and refrigerate for 1 hour.
• When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
• Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
• Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

CHINESE SWEET ALMOND COOKIES

Steps:

• Cream together; shortening, sugar, egg, water and extract.
• Add sifted dry ingredients. Add coconut.
• Knead dough for a few moments. Shape into small balls.
• Placed on greased cookie sheets. Flatten with bottom of glass dipped in flour.
• Put 1/2 almond on top of each cookie.
• Bake at 350° for 12-15 minutes.

CHINESE ALMOND COOKIES

Steps:

• Sift flour, sugar, salt and ground almonds together.
• Add oil.
• Stir in egg and extract.
• Roll dough about 1/4 inch thickness.
• Cut into small rounds.
• Press whole almond in center.
• Bake at 375 degrees F about 15 minutes.

CHINESE ALMOND COOKIES

Steps:

• Cut butter into sifted dry ingredients. Add egg and extract and blend well. Shape into 1-inch balls and place on ungreased cookie sheet. Flatten cookies and press one almond into the center of each.
• Bake 12 to 15 mins at 350°F Turn out on wire screen to cool.

CHINESE ALMOND COOKIES

Steps:

• Sift flour and baking powder.
• Blend lard, sugar and 1/4 cup almonds in a food processor until it has a coarse meal texture.
• Add extract, eggs and 1 tablespoon water.
• Add flour mixture.
• Wrap and refrigerate overnight.
• Form 1-1/2 inch balls; press down; add almond half to indentation.
• Dip fingers in egg yolk and dip on top of cookies.
• Bake cookies on a floured cookie sheet 5 minutes at 375F and 8 to 10 minutes at 300°F to make sure dough is stiff.
• You may need to add a little more flour.