Chinese Almond Cookies
James Carrier
Yields Makes about 4 dozen
AuthorLouise Pariani, Novato, California,
The recipe for these crisp almond cookies was given to Louise Pariani nearly 50 years ago by Ah Lee Wong of Chicago, who was a Navy shipmate of her husband's during World War II.

How to Make It

Step 1
1

In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add whole egg and almond extract and beat until well blended. Add flour and baking powder; stir to mix, then beat until well blended.

Step 2
2

Shape dough into 1-inch balls, flatten each slightly, and place about 1 inch apart on buttered 12- by 15-inch baking sheets.

Step 3
3

In a small bowl, beat egg yolk with milk to blend. Brush cookies lightly with egg mixture; discard any remaining. Press an almond into the center of each cookie and sprinkle with about 1/8 teaspoon sesame seeds.

Step 4
4

Bake cookies in a 325° regular or convection oven until lightly browned, 15 to 20 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Step 5
5

Nutritional analysis per cookie.

Ingredients

  About 1 cup (1/2 lb.) butter or margarine, at room temperature
 1 cup sugar
 1 large egg
 1/2 teaspoon almond extract
 2 1/2 cups all-purpose flour
 1 teaspoon baking powder
 1 large egg yolk
 1 tablespoon milk
 1/3 cup blanched whole almonds
 2 tablespoons sesame seeds

Directions

Step 1
1

In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add whole egg and almond extract and beat until well blended. Add flour and baking powder; stir to mix, then beat until well blended.

Step 2
2

Shape dough into 1-inch balls, flatten each slightly, and place about 1 inch apart on buttered 12- by 15-inch baking sheets.

Step 3
3

In a small bowl, beat egg yolk with milk to blend. Brush cookies lightly with egg mixture; discard any remaining. Press an almond into the center of each cookie and sprinkle with about 1/8 teaspoon sesame seeds.

Step 4
4

Bake cookies in a 325° regular or convection oven until lightly browned, 15 to 20 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Step 5
5

Nutritional analysis per cookie.

Chinese Almond Cookies

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