chinese restaurant almond cookies

who doesn't like these?

these cookies are great and keep well for a week or two. they can also be frozen for longer storage — but i'm sure they won't last that long!. i increase the amount of almond extract and use margarine instead of butter. i have read/heard that the original is made with lard. well, we won't be using that in my blog. obviously the butter ones are the best!

i am also giving you a second version which works well, too.

the following first recipe should be made by hand. it is one i have been using for many years and seems to have made its way around the internet. it is originally a moosewood recipe à la mollie katzen et cie.

photo: land o'lakes butter

chinese restaurant almond cookies

yields 25 to 30 cookies

ingredients:

2 3/4 c AP flour
1 c sugar
1/2 tsp baking soda
1/4 tsp salt

2 eggs, beaten
2 tsp almond extract (i add more)

1 c cold margarine or butter, cut up small

25 to 30 whole blanched almonds
egg yolk + 1 tbsp water, for eggwash

method:

preheat oven to 325 F.

mix dry ingredients in a bowl.

in a bowl mix together the eggs & extract. make your eggwash in a little bowl & set aside.

cut up the margarine or butter in small cubes. it needs to be cold.

add the butter or margarine to the flour and using a pastry cutter or two knives, cut the fat into the flour until is similar to small peas as you would do for a pie dough.

add the egg mixture, and mix with a wooden spoon until well blended.

take pieces of dough and roll into 1 inch balls. place them on a cookie sheet well spaced. they will expand when baking. put an almond in the center of each ball and lightly press down to flatten them a bit. do not squash them.

take a pastry brush and coat them with the egg wash.

bake for about 15 to 20 minutes, or til lightly golden and the bottoms of the cookies begin to brown.

cool.

photo: fold-pak

do you know what these containers were originally used for?
check the photo-link to find out.

these make a good container to give the cookies in as a gift.

chinese takeaway almond cookies (v.2)

yields 24 cookies

ingredients:

1 1/4 c AP flour
1/2 c sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

1 large egg, beaten
1 - 2 tsp almond extract
1/4 tsp yellow food colour

1/2 c margarine or butter, room temperature

24 whole blanched almonds, optional
egg yolk + 1 tbsp water, for eggwash

method:

preheat oven to 350 F.

mix dry ingredients in a bowl.

in a bowl, cream the butter or shortening and sugar together. add the egg, food colouring & extract. make your eggwash in a little bowl & set aside.

add the flour mixed with the other dry ingredients and slowly add. mix until it is smooth.

take pieces of dough and roll into 24 balls. either make an imprint with your thumb in the center of each cookie, if you are not using almonds or place the almond and press the cookie down only slightly. do not squash them. place them on a greased cookie sheet. they will expand when baking so leave some space between each.

take a pastry brush and coat them with the egg wash.

bake for about 10 to 12 minutes, until golden and puffy.

cool.

enjoy!