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Chinese Almond Cookies

by Dorothy Huang

 Yields 3 dozen

1 ¼ cups shortening or butter, at room temperature
1 cup granulated sugar
1 ½ teaspoons almond extract
1 egg

Dry ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

36 whole blanched almonds

Beaten egg mixture:
1 whole egg
1 egg yolk

  1. Preheat oven to 350 degrees F.

  2. In a large mixing bowl, mix shortening, sugar, almond extract, and 1 whole egg, until well blended.

  3. Combine dry ingredients and add to creamed mixture. Mix with your fingers until a dough forms.

  4. Roll dough into 1-inch balls. Place them on an ungreased cookie sheet about 2 inches apart. Place an almond in the center of each ball, press down gently but firmly. Brush each ball with beaten egg mixture.

  5. Bake at 350 degrees F oven for 12 to 15 minutes. Cool for 10 minutes and removed from cookie sheet with a spatula.

© Dorothy Huang, 2004


As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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