Monday, January 2, 2012

Chinese Almond Cookies

Another recipe from the cookbook Grandma Pat just gave us.  We sort of made these yummy little nuggets.  I will post the recipe as it is and then what we did different.

Chinese Almond Cookies

1 cup butter
1 cup sugar
1 egg
1 teaspoon almond extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sliced almonds
1 egg white
1/2 teaspoon water

Cream butter and sugar, beat in egg and extract.  Combine dry ingredients and add to creamed mixture.  Shape dough into 1 inch balls and place 2 inches apart on pan.  Flatten with a fork and sprinkle with almonds.

In a small bowl beat egg white and water.  Brush over cookies.  Bake at 325 degrees for 14-16 minutes.  Cool for two minutes before removing from pan.

We skipped the flattening with a fork, the almonds, and the egg wash, instead smashing them with a glass dipped in sugar.  These are really good and the closer they are to white instead of brownish the softer and tastier they are.  The batch we left in until they were brown were just sort of a crisp cookie like all white cookies and the almond flavor didn't come through as pungently.  I want try these again when we have sliced almonds and I think they will be even better.

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