Homemade Chinese Almond Cookies! The perfect ending to a dinner of the Garlic Chicken Stir Fry I recently posted, Stir-Fried Shrimp with Veggies and Ginger, or how about the Chicken Stir Fry with Veggies and Cashews… or don’t wait for dinner at all and have a few with a cup of tea.
This recipe is one my sister gave me many, many years ago when she and a friend had signed up for a Chinese cooking class. It is pretty basic, and can be mixed and baked fairly quickly…no muss, no fuss, but they sure do taste good!
Here’s the recipe…
Chinese Almond Cookies (unknown source)
Ingredients:
1 cup vegetable shortening or margarine
1 cup sugar
1 egg, beaten, plus (1 egg white mixed with 1 teaspoon water for brushing on before baking)
3 cups all purpose flour
1 and ½ teaspoon baking soda
3 tablespoons almond extract
1 tablespoon corn syrup, molasses or honey (I used corn syrup)
1 cup blanched almonds (whole or slivered)
Directions:
Cream shortening and sugar together.
Add egg.
Mix flour and baking soda. Add with almond extract and syrup to the first mixture and mix until smooth.
Break off a small piece of dough and roll into a ball and place on a greased cookie sheet.
Use the bottom of a glass to flatten each ball into a thick cookie.
Place a whole balanced almond or several slivered almonds in the center of each cookie, pressing in a bit very gently.
In a small bowl, lightly beat egg white with 1 teaspoon water; brush over cookies.
Bake at 375 degrees for 10 minutes or till edges brown.