Cut shortening into dry ingredients.
Add beaten egg and almond extract.
Mix, knead until soft.
Form into little balls, flatten with hand.
The sign of the Chinese Almond Cookie is a red dot in the center of the cookie, which is made with red food coloring. Use a chopstick and dot it!
ntil fluffy. Beat eggs with almond extract, then add to sugar
dd in whole egg and almond extract and beat until well
f the water and the almond extract. Add this to the
Sift dry ingredients together.
Cut in butter until mixture is like corn meal.
Add egg and almond extract; mix well and roll into a ball.
Roll slightly less than 1/4-inch; cut with a 2-inch round cutter.
Place on an ungreased cookie sheet, about 2 inches apart. (Or, form into 1-inch balls and flatten on cookie sheet with a spoon to form a circle.)
Place an almond half on top of each cookie.
Bake in a 325\u00b0 oven for about 15 to 20 minutes.
Yields 50 cookies.
luffy.
Blend in the almond extract.
Thoroughly mix in
Preheat oven to 325\u00b0.
Make cookies into small balls and place on ungreased cookie sheet.
Place whole almond on top of each cookie; press down to flatten.
Bake for 15 to 18 minutes.
Makes about 4 1/2 dozen.
Combine flour and baking powder.
Cream butter and sugar; add flour mix and mix until smooth.
Work in chopped almonds.
Add gin and almond extract and mix well.
Roll in small balls and set on lightly floured cookie sheet; flatten balls to 1/4-inch and push blanched 1/2 almond into center of each cookie.
Bake at 350\u00b0 about 20 minutes or until faintly browned.
Cream
Crisco and sugar until light and fluffy.
Add an egg and almond extract;
beat well.
Sift dry ingredients and add
to creamed mixture.
Shape into small balls and place on ungreased cookie
sheet.
Press
top
of
cookie slightly and brush
top with beaten egg.
Press sliced almond on center or sprinkle with sesame
seed.
Bake
in
375\u00b0 oven for 12 to 15 minutes, until light brown.
oarse crumbs. Stir in the almond extract and egg, and mix
Sift first 4 ingredients into large bowl.
Blend in lard with pastry cutter.
Beat together and add remaining ingredients.
Mix as you would pastry and when thoroughly blended, form into balls about the size of a walnut.
Place on cookie sheet and press with heel of your hand to flatten.
Press 1 whole blanched almond into the top of each cookie and brush cookie with slightly beaten egg white.
Bake at 350\u00b0 for about 20 to 25 minutes.
Makes about 36 cookies.
Enjoy.
Cream the butter and sugar together. Add egg, salt and extract.
Mix thoroughly. Add 1 cup flour, then add all of the water.
Mix. Add remaining flour; mix. Drop by level measuring teaspoonfuls onto greased cookie sheet. Flatten with a floured jelly glass.
Press almond on top. Bake until brown and crisp at 350\u00b0 for 10 to 12 minutes.
Makes 160 cookies (20 to a cookie sheet).
Mix first 7 ingredients well.
Blend in flour mixture and almonds.
Shape into 1-inch balls on ungreased cookie sheet. Flatten with a glass; brush with slightly beaten egg white.
Place an almond half on each cookie, pressing in slightly.
Bake at 375\u00b0 for 10 to 15 minutes.
b>cookie sheet.
Flatten with a fork. Press down 3-4 almond
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\u00b0 for 12-15 minutes.
Reserve 36 almonds; finely chop or grind remainder.
Sift flour, baking powder and salt.
Thoroughly cream butter and sugar. Stir in remaining ingredients except whole almonds.
Form dough into 36 balls.
Place on greased cookie sheet.
Press an almond in center of each ball.
Bake in 350\u00b0 oven for 20 minutes or until lightly browned.
Makes 3 dozen.
Mix flour, sugar, baking powder and salt.
Slice butter into small pieces and stir into mixture.
Add egg and almond extract. Mix well.
Spoon dough onto greased cookie sheet.
Bake at 325\u00b0 for 15 to 20 minutes and enjoy!
Cream shortening and sugar.
Add egg.
Mix well.
Slowly add flour, soda, almond extract and honey.
Blend well.
Roll into balls and flatten to 1/2-inch.
Add almond on top.
Bake on greased cookie sheet at 375\u00b0 for 15 to 20 minutes.
Makes about 4 dozen cookies.
Sift flour with baking soda and baking powder. Beat egg and lard together. Add brown and granulated sugars and almond extract. Gradually mix in dry ingredients until well blended. For each cookie, roll 1 tablespoon dough into a ball. Place on ungreased baking sheets and press 1 almond in center of each. Brush with beaten egg yolk and bake at 350\u00b0 for 15 to 20 minutes. Makes about 3 dozen.
rocessor).
Combine egg and almond extract; stir into flour mixture