Chinese Almond Cookie La Times |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 36 |
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Los Angeles seems to be one of the major Hubs for Asian Cuisines especially Chinese bakeries. It seems right to find this recipe in the LA Times. Never knew they were so many variations to this cookie. Ingredients:
ingredients |
2 cups flour |
1/2 teaspoon baking soda |
3/4 teaspoon baking powder |
1 egg |
1/2 pound lard |
1/2 cup brown sugar, packed |
1/2 cup sugar |
1/2 teaspoon almond extract |
blanched whole almonds |
1 egg yolk (or double amt.) |
Directions:
1. Directions:
2. Sift flour with soda and baking powder.
3. Beat egg and lard together. Add sugars and almond extract.
4. Gradually mix in dry ingredients until well blended.
5. For each cookie, roll 1 tablespoon dough into ball. Place on ungreased baking sheets and press 1 almond in middle of each.
6. Brush with beaten egg yolk and bake at 350F 15 to 20 minutes. (C) 1992 The Los Angeles Times
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