Chinese New Year Almond Cookies
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Ingredients
| 3/4 cup | butter, softened | | 3/4 cup | shortening | | 3/4 cup | 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 |
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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
Author's Comments
These make very crisp cookies.
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