Jeananne Martin has added a photo to the pool:
Chinese Almond Cookies
These light, tender cookies are great served with ice cream as an easy holiday dessert or with simply with a cup of coffee or tea after dinner.
Ingredients:
• 1 cup Butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 48 whole blanched almonds
• 1 egg yolk
• 1 tablespoon water
Instructions:
Heat oven to 350°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; beat until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.
Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheet. Flatten slightly; press almond into center of each cookie.
Beat egg yolk with water in small bowl; brush cookies with egg mixture. Bake for 11 to 15 minutes or until just set. .
Yield: 4 dozen cookies
(I think I made them a bit too big & got almost 3 dozen-33)
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