Chinese Almond Cookies Almond Cookies Chinese Almond Cookies
Chinese Almond Cookies
Chinese Almond Cookies
These almond-flavored cookies are popular take-out treats
from Chinese restaurants around the world.
Let the youngest bakers pat out the cookies and "paint" them
with the egg glaze.
2 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder
1/4 tsp. salt
2/2 cup unsalted butter, softened
3/2 cup solid vegetable shortening
4/2 cup sugar
5/2 cup firmly packed brown sugar 1 large egg 2 tsp. almond
extract About 26 whole blanched almonds 1 egg yolk beaten
with 2 teaspoons of water for glaze
Preheat the oven to 350 degrees. In a medium-size bowl, stir
the flour, baking powder, and salt. Using an electric mixer
set on medium-high speed, beat the butter, shortening, and
sugars in a large bowl until well combined. Beat in the egg
and add the almond extract. Gradually add the flour mixture,
mixing until just combined. Shape the dough into balls that
are about 1 1/2 inches in diameter. Place the balls on
ungreased baking sheets, leaving about 1 1/2 inches between
the cookies. Using your fingertips, lightly flatten each
cookie and press an almond into the center. Lightly brush
the top of each cookie with the egg yolk glaze. One sheet at
a time, bake the cookies for about 12 minutes or until
lightly browned. Transfer the baking sheet to a wire rack
and cool for 2 to 4 minutes. Using a metal spatula, move the
cookies to the wire rack and cool completely. When cool,
store the cookies in an airtight container. These cookies
freeze well. Makes about 24 cookies.
http://familyfun.go.com/recipes/fami.../famf010501_f-
fcookie1/famf010501_ffchina.html
Almond Cookies
Almond cookies are lighter and more delicately flavored than
most cookies.
Makes 30 - 35 cookies
2 1/2 cups flour 1 cup sugar
6/2 teaspoon baking soda 1 cup butter 2 eggs, beaten
7/8 teaspoon salt 1 tablespoon almond extract
8/4 pound whole, blanched almonds
Preheat oven to 325 degrees Fahrenheit. In a food processor,
mix the flour, sugar, butter, salt and baking soda until it
forms little balls. Add the eggs and almond extract. Roll
out the dough on floured surface. Cut with 2 1/2 inch cookie
cutter. Place on greased cookie sheet and place an almond in
center of each cookie. Bake for 25 minutes.
http://chinesefood.about.com/library/blrecipe308.htm
Chinese Almond Cookies
These are those yummy almond cookies you sometimes receive
at the end of a meal in many Chinese restaurants.
8 blanched almonds
9/2 cup lard*, softened
10/2 cup granulated sugar 1 teaspoon almond extract Few
drops yellow food coloring (optional) 1 1/2 cups all-
purpose flour 1 large egg yolk 1 tablespoon water
Preheat oven to 300*F (150*C). Grease baking sheets; set
aside. Place almonds in a small saucepan with a little cold
water, bring to a boil, drain. Split almonds in two. Set
aside. With an electric mixer beat together the lard and
sugar until soft and creamy. Add the almond extract and
yellow food coloring, if desired. Stir in the flour, a
little at a time. Dough will be of a crumbly consistency.
Shape level tablespoonfuls into flat round cookies about 2-
inches in diameter. The edges of the cookies will have
cracks in them. Place on prepared baking sheets and press an
almond half in the center of each cookie. Beat together the
egg yolk and water and brush tops of cookies. Bake for 30
minutes or until lightly golden. Cool slightly before
transferring to wire rack to cool completely. Store in
airtight container. Makes 16 cookies.
*You may substitute vegetable shortening, but the flavor of
the cookies will not be authentic.
http://www.cooksrecipes.com/cookie/chinese-almond-
cookies.html
Chinese Almond Cookies
These light, tender cookies make a great afternoon snack
or dessert.
1 cup Land O Lakes Butter, softened*
11/4 cup granulated sugar 1 large egg 1 teaspoon almond
extract 2 1/4 cups all-purpose flour 1 teaspoon
baking powder
12/4 teaspoon salt 48 whole blanched almonds 1 large egg
yolk 1 tablespoon water
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 mixture. Bake for 11 to 15
minutes or until just set.
Makes 4 dozen cookies.
*Substitute Land O Lakes Soft Baking Butter with Canola Oil
right from the refrigerator.
Tip: These cookies were traditionally made with lard in
China because pork is plentiful. We've changed to butter
instead for a richer flavor and slightly crisper texture.
Far more flavorful than the fortune cookie, keep them on
hand, baked and ready, in your freezer. Serve after your
favorite stir-fry meal along with sliced fresh fruit or a
dish of sorbet.
http://www.cooksrecipes.com/cookie/c...ond_cookies_r-
ecipe.html
--
Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Chinese Almond Cookies
Chinese Almond Cookies
These almond-flavored cookies are popular take-out treats
from Chinese restaurants around the world.
Let the youngest bakers pat out the cookies and "paint" them
with the egg glaze.
2 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder
1/4 tsp. salt
2/2 cup unsalted butter, softened
3/2 cup solid vegetable shortening
4/2 cup sugar
5/2 cup firmly packed brown sugar 1 large egg 2 tsp. almond
extract About 26 whole blanched almonds 1 egg yolk beaten
with 2 teaspoons of water for glaze
Preheat the oven to 350 degrees. In a medium-size bowl, stir
the flour, baking powder, and salt. Using an electric mixer
set on medium-high speed, beat the butter, shortening, and
sugars in a large bowl until well combined. Beat in the egg
and add the almond extract. Gradually add the flour mixture,
mixing until just combined. Shape the dough into balls that
are about 1 1/2 inches in diameter. Place the balls on
ungreased baking sheets, leaving about 1 1/2 inches between
the cookies. Using your fingertips, lightly flatten each
cookie and press an almond into the center. Lightly brush
the top of each cookie with the egg yolk glaze. One sheet at
a time, bake the cookies for about 12 minutes or until
lightly browned. Transfer the baking sheet to a wire rack
and cool for 2 to 4 minutes. Using a metal spatula, move the
cookies to the wire rack and cool completely. When cool,
store the cookies in an airtight container. These cookies
freeze well. Makes about 24 cookies.
http://familyfun.go.com/recipes/fami.../famf010501_f-
fcookie1/famf010501_ffchina.html
Almond Cookies
Almond cookies are lighter and more delicately flavored than
most cookies.
Makes 30 - 35 cookies
2 1/2 cups flour 1 cup sugar
6/2 teaspoon baking soda 1 cup butter 2 eggs, beaten
7/8 teaspoon salt 1 tablespoon almond extract
8/4 pound whole, blanched almonds
Preheat oven to 325 degrees Fahrenheit. In a food processor,
mix the flour, sugar, butter, salt and baking soda until it
forms little balls. Add the eggs and almond extract. Roll
out the dough on floured surface. Cut with 2 1/2 inch cookie
cutter. Place on greased cookie sheet and place an almond in
center of each cookie. Bake for 25 minutes.
http://chinesefood.about.com/library/blrecipe308.htm
Chinese Almond Cookies
These are those yummy almond cookies you sometimes receive
at the end of a meal in many Chinese restaurants.
8 blanched almonds
9/2 cup lard*, softened
10/2 cup granulated sugar 1 teaspoon almond extract Few
drops yellow food coloring (optional) 1 1/2 cups all-
purpose flour 1 large egg yolk 1 tablespoon water
Preheat oven to 300*F (150*C). Grease baking sheets; set
aside. Place almonds in a small saucepan with a little cold
water, bring to a boil, drain. Split almonds in two. Set
aside. With an electric mixer beat together the lard and
sugar until soft and creamy. Add the almond extract and
yellow food coloring, if desired. Stir in the flour, a
little at a time. Dough will be of a crumbly consistency.
Shape level tablespoonfuls into flat round cookies about 2-
inches in diameter. The edges of the cookies will have
cracks in them. Place on prepared baking sheets and press an
almond half in the center of each cookie. Beat together the
egg yolk and water and brush tops of cookies. Bake for 30
minutes or until lightly golden. Cool slightly before
transferring to wire rack to cool completely. Store in
airtight container. Makes 16 cookies.
*You may substitute vegetable shortening, but the flavor of
the cookies will not be authentic.
http://www.cooksrecipes.com/cookie/chinese-almond-
cookies.html
Chinese Almond Cookies
These light, tender cookies make a great afternoon snack
or dessert.
1 cup Land O Lakes Butter, softened*
11/4 cup granulated sugar 1 large egg 1 teaspoon almond
extract 2 1/4 cups all-purpose flour 1 teaspoon
baking powder
12/4 teaspoon salt 48 whole blanched almonds 1 large egg
yolk 1 tablespoon water
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 mixture. Bake for 11 to 15
minutes or until just set.
Makes 4 dozen cookies.
*Substitute Land O Lakes Soft Baking Butter with Canola Oil
right from the refrigerator.
Tip: These cookies were traditionally made with lard in
China because pork is plentiful. We've changed to butter
instead for a richer flavor and slightly crisper texture.
Far more flavorful than the fortune cookie, keep them on
hand, baked and ready, in your freezer. Serve after your
favorite stir-fry meal along with sliced fresh fruit or a
dish of sorbet.
http://www.cooksrecipes.com/cookie/c...ond_cookies_r-
ecipe.html
--
Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
