 |
Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 42 |
|
Think outside the box this season and enjoy these traditional Chinese cookies paired with a memorable tale of young love. In his book Hotel on the Corner of Bitter and Sweet, author Jamie Ford introduces us to a Chinese boy and Japanese girl unfolding the mysteries of love and life in the 1940s. Ingredients:
1 cup shortening |
1/4 cup packed brown sugar |
1/2 cup plus 3 tablespoons sugar, divided |
1 egg |
1 teaspoon almond extract |
2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/3 cup crystallized ginger, finely chopped |
2 tablespoons sliced almonds |
Directions:
1. In a large bowl, cream the shortening, brown sugar and 1/2 cup sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in ginger.
2. Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press an almond slice into the center of each cookie.
3. Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Store in an airtight container. Yield: 3-1/2 dozen.
|
|