Chinese Almond Cookies
Every year I throw a big party to celebrate the arrival of the Chinese/Vietnamese new year, and every year these cookies disappear in record time. I keep making bigger batches, hoping I'll have some left over, but that hasn't worked yet.
Ingredients
- 1/4 cup unsalted butter, at room temperature
- 3/4 cup solid vegetable shortening, at room temperature
- 1 1/2 cups sugar
- 1 egg
- 2 egg yolks
- 2 teaspoons almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 to 3 tablespoons finely chopped blanched almonds (optional)
Steps
Preheat oven to 375 degrees F. Spray or lightly grease baking sheets.
Cream butter and shortening with sugar until light and fluffy. Beat in egg and egg yolks, one at a time, then beat in almond extract. Whisk together flour, cream of tartar, baking soda, and salt. Stir into egg mixture until well blended.
Pinch off pieces of dough and roll into 1-inch balls. (If dough is too soft to handle, refrigerate for 15 to 30 minutes.) If desired, roll tops of balls in chopped almonds. Place on prepared baking sheets, leaving at least 1 1/2 inches between cookies.
Bake in the center of the oven for 10 to 12 minutes, until cookies are golden, flattened, and crackled on top. Remove to wire racks to cool.
Cream butter and shortening with sugar until light and fluffy. Beat in egg and egg yolks, one at a time, then beat in almond extract. Whisk together flour, cream of tartar, baking soda, and salt. Stir into egg mixture until well blended.
Pinch off pieces of dough and roll into 1-inch balls. (If dough is too soft to handle, refrigerate for 15 to 30 minutes.) If desired, roll tops of balls in chopped almonds. Place on prepared baking sheets, leaving at least 1 1/2 inches between cookies.
Bake in the center of the oven for 10 to 12 minutes, until cookies are golden, flattened, and crackled on top. Remove to wire racks to cool.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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