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!
Thoroughly clean and dry a screw-topped glass jar. Spoon the flour into the bottom of the jar and shake to level. Then continue the layering with the almond meal, sugar and a pinch of salt, followed by the hazelnuts, sliced almonds and chocolate chips. Seal tightly and decorate with a ribbon.
Give as a gift with the cooking instructions (see Chocolate Chip and Nut Cookie recipe.)
lour mixture and the vanilla, almond, and coconut extracts. Do not
The directions for this recipe are for using the poinsettia
br>Drizzle yolk mixture over almond mixture and toss with fingers
(175 degrees C). Grease cookie sheets.
In a large
owl and mix in the almond paste with an electric mixer
(150 degrees C). Line cookie sheets with parchment paper.
utter until smooth. Add the almond paste, one piece at a
Stir together flour, baking powder and salt.
In a large mixing bowl, beat butter or margarine until softened.
Add sugar and beat until fluffy.
Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.
Divide dough into fourths.
Form each into a 12-inch roll.
Place 2 rolls 4 to 5-inches apart on an ungreased
cookie sheet.
Flatten until 3-inches wide.
Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds.
Beat egg whites with fork until small bubbles form.
Set aside.
Blend sugar and almond paste until fluffy, fine and smooth.
(This will take a while.)
Add egg whites and blend until mixture is wet.
Shape into small balls with wet hands.
Roll in nuts.
(I use slivered almonds or pignolia (pine) nuts.)
Place on foil covered cookie sheet and bake for about 18 to 20 minutes at 350\u00b0.
Cookies should be light golden brown.
Bake one tray at a time.
Do not remove from foil until cookies are cold.
In a saucepan, add the sugar and cook on high heat. Continue to stir until the sugar begins to sweat and liquify. Add a bit of water to help, if necessary. Continue to cook until the sugar turns into a deep rich brown color.
Add the almonds and mix well. Cook for a few minutes, making sure the almonds are fully coated. Remove the almonds from the heat and quickly pour and spread the hot almond-sugar mixture onto a buttered cookie sheet to the desired thickness.
Let cool for 30 minutes before breaking it into smaller pieces.
ot water bath. Add the cookie crumbs and mix well.
Cream sugars, shortening, butter, eggs, salt, baking soda and extracts.
Gradually add the 2 cups flour.
Next, add the oatmeal, chocolate chips and walnuts.
Drop on cookie sheet by spoonfuls. Bake at 350\u00b0 for 12 to 15 minutes.
ooden spoon).
Transfer the cookie mixture to a bowl, pour
owl, whisk together all remaining cookie ingredients except 3 tablespoons almonds
In a bowl, prepare pudding mix with milk as package directs, mixing in the almond extract.
Cover and refrigerate.
Sweeten strawberries with sugar.
Spoon about 3 tablespoons into each of six 8 to 10-ounce stemmed glasses.
Layer each with 3 tablespoons of cookie crumbs and 1/3 cup of pudding.
Top with the remaining strawberries and crumbs, dividing equally.
Garnish with mint sprigs.
Makes 6 servings.
ugar using electric mixer. Add almond extract.
Stir in flour
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
large bowl whisk the almond flour, baking soda and salt