Chinese New Year Almond Cookies
SERVINGS
70 pieces scale / convert
INGREDIENTS
3/4 cups butter, softened
3/4 cups shortening
3/4 cups granulated sugar
1 egg
2 tsp. almond extract
1/2 tsp. vanilla
3 cups all-purpose flour
1/2 cup ground almonds
1-1/4 tsp. baking powder
70 blanched whole almonds (about 2/3 cup/150 mL)
1 egg yolk
INSTRUCTIONS
In large bowl, beat together butter, shortening and sugar until fluffy. Beat in egg, almond extract and vanilla. In separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough.
Roll dough by tablespoonfuls (15 mL) into balls. Place, 2 inches (5 cm) apart, on greased or parchment paper?lined rimless baking sheet; top each with whole almond, pressing into dough. Mix egg yolk with 1 tsp (5 mL) water; brush over cookies.
Bake in centre of 350°F (180°C) oven until edges are light golden, about 15 minutes. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Canadian Living Magazine
CHEF COMMENTS
These make very crisp cookies.
TAGS
almondcookies, cookies, desserts add tags
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