Chinese Almond Cookies

December 13, 2007

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!

chinese almond cookies

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°

7 Responses to “Chinese Almond Cookies”

  1. Anything is better than the cookie someone brought into my office today. Omg, BLECHH. Glad you have something edible to enjoy.

  2. Sawyer Says:

    Just a hint. When slicing this type of cookie you can use a piece of heavy duty button thread. Wrap it aroud the log, cross the ends and pull. Voila – a nice clean cut and the cookie stays round,

  3. Lydia Says:

    These Cookies Are Delicious,
    Better Than Choc-Chip !!

  4. andrea Says:

    I want to try out your recipe. :]
    How many cookies does this make?

  5. Carson Yiu Says:

    Are the t in the recipe, tablespoons or teaspoons?


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