Makes 40 - 45 cookies
Chinese Almond Cookies
Chinese Almond Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter (1 stick), softened
- 1/2 cup vegetable shortening
- 2/3 cup white sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1/3 - 1/2 cup walnut halves or large pieces, toasted, finely chopped (see bottom of recipe directions for instructions)
- 1 egg, lightly beaten (optional)*
Preparation:
1. Preheat oven to 325 degrees Fahrenheit (162.5 degrees Celsius).
2. Sift flour, baking powder, baking soda and salt into a medium bowl.
3. In a large bowl, use an electric mixer to beat the butter or margarine, shortening, and white and brown sugar. Add the eggs and vanilla extract, and beat until well blended. Stir in the toasted walnuts.
3. Stir in the flour mixture and mix well. Use your fingers to shape the flour mixture into a log-shaped dough. Wrap the cookie dough in plastic wrap and refrigerate for 4 hours.
4. Cut off a chunk of cookie dough (approximately 1 tablespoon, about the size of a golf ball) and form into small balls about 1 inch in diameter. Place on a lightly greased cookie tray, approximately 2 inches apart. Press a walnut half into the middle of each cookie. Brush around the walnut with the egg wash if using.
5. Bake the cookies at 325 degrees for about 15 - 17 minutes, or until golden brown. When thoroughly cooled, store in a sealed container.
How to Toast Walnuts: Heat the oven to 350 degrees Celsius. Spread the walnut halves out on a baking sheet. Bake for 5 minutes or until they turn golden brown, taking care not to overcook. Remove from the oven, cool and chop.
2. Sift flour, baking powder, baking soda and salt into a medium bowl.
3. In a large bowl, use an electric mixer to beat the butter or margarine, shortening, and white and brown sugar. Add the eggs and vanilla extract, and beat until well blended. Stir in the toasted walnuts.
3. Stir in the flour mixture and mix well. Use your fingers to shape the flour mixture into a log-shaped dough. Wrap the cookie dough in plastic wrap and refrigerate for 4 hours.
4. Cut off a chunk of cookie dough (approximately 1 tablespoon, about the size of a golf ball) and form into small balls about 1 inch in diameter. Place on a lightly greased cookie tray, approximately 2 inches apart. Press a walnut half into the middle of each cookie. Brush around the walnut with the egg wash if using.
5. Bake the cookies at 325 degrees for about 15 - 17 minutes, or until golden brown. When thoroughly cooled, store in a sealed container.
How to Toast Walnuts: Heat the oven to 350 degrees Celsius. Spread the walnut halves out on a baking sheet. Bake for 5 minutes or until they turn golden brown, taking care not to overcook. Remove from the oven, cool and chop.
