Chinese
Almond Cookies
Brush
the cookies with yolk glaze before baking to make them golden and
shiny when baked.
2
3/4 cups flour |
1/2
cup sugar |
1
1/2 teaspoon baking powder |
1/2
cup brown sugar, packed |
1/4
teaspoon salt |
1
egg |
1/2
cup butter, unsalted |
2
teaspoons almond extract |
1/2
cup shortening |
About
26 whole blanched almonds |
Yolk
Glaze: |
|
1
yolk |
2
teaspoons water |
Preheat
oven to 350°F.
For
glaze: Mix yolk with water; reserve.
For
cookies: In bowl, mix flour with baking powder and salt; set aside.
Beat butter, shortening and sugars until smooth. Add in the egg
and almond extract. Gradually add in the flour mixture, mixing until
just combined. Shape into balls about 1 1/2 inches in diameter.
Place balls onto baking sheets and lightly flatten with fingertips.
Press an almond onto each cookie center and brush the tops of each
with the glaze. Bake cookies for about 12 minutes or until lightly
browned. Let set on sheets for 2 minutes before transferring to
cooling racks.
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