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!
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°