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ALMOND COOKIES
NEWS STORY & RECIPE
Simple but delicious, these cookies seem to be on the
dessert menu of Chinese restaurants all over the world.They are also wonderful
as a treat with a steaming hot cup of tea. They have a pronounced almond
flavor and are not too sweet. The recipe is from The International Cookie
Cookbook by Nancy Baggett (Stoddart, 1988).
CHINESE ALMOND COOKIES
3 cups all-purpose or unbleached white flour
11/4 tsps. baking powder
1/4 tsp. salt
11/2 cups (3 sticks) unsalted butter, slightly softened
3/4 cup granulated sugar
1 large egg
13/4 tsps. almond extract
35 blanched almond halves, approximately
Thoroughly stir together flour, baking powder, and salt in a large bowl.
In a large mixing bowl, beat the butter with an electric mixer on medium
speed until lightened. Add the sugar and beat until smooth and well blended.
Beat in the egg and almond extract. Beat in dry ingredients until thoroughly
incorporated. Cover and refrigerate for 1 hour.
Preheat the oven to 375? F Grease several baking sheets and set aside.
Working with a small amount of the dough at a time and leaving the
remainder refrigerated, pull off pieces of dough and roll between the palms to
form 11/2-inch balls. Space on baking sheets about 21/2 inches apart. Dip the
bottom of a large drinking glass in cold water. Shake off the excess water and
then use glass to flatten each ball into a 2-inch round. Continue in this
manner, dipping the glass in water and flattening balls, until all cookies are
formed. Press an almond half into the center of each cookie.
Place in the center of the oven and bake the cookies for 12 to 14 minutes,
or until just tinged with brown at the edges, reversing baking sheets from
front to back about halfway through baking to ensure even browning. Remove
baking sheets from the oven and let cookies stand for 3 to 4 minutes. Then
transfer them to wire racks and let stand until cooled completely.
Store in an airtight container for up to a week. Freeze for longer storage.
Makes about 35 23/4-inch cookies. - The
Province 2 Dec 2002
