Chinese Almond Cookies

I received these as a Christmas gift from a client yesterday. The recipe comes from her mother-in-law, Mary who is famous for them. She makes 600 cookies every year for a gathering of girls adopted from China and their families. I am told the cookies keep well once baked (good for those who need to bake ahead) and are very cost effective (good when you are making lots!)

I am enjoying one with my coffee as I type this. They are a little on the crisp side and hold up well to dunking!

Place in bowl, stir and set aside:

5 1/2 cups flour

5t baking powder

1t baking soda

1t salt

In separate bowl, mix:

2 1/4 c sugar

2 1/2 cups Crisco butter flavor shortening (do not use butter)

1 egg

2t pure almond extract

 

Mix together and add 1/4 c water, then add flour and mix well until blended. Don’t over-mix.

Roll dough in 4 logs and cut into 1″ pieces. Place on ungreased cookie sheets and bake 17 minutes at 350°

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