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Almond Cookies

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2016-03-26 22:57:05
Chinese For Dummies
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By using vegetable shortening instead of the traditional lard in these almond cookies, this recipe creates almond cookies that are a little bit crispier — and with a lot less cholesterol.

[Credit: Michael Lamotte/Cole Group/PhotoDisc]
Credit: Michael Lamotte/Cole Group/PhotoDisc

Preparation time: 20 minutes, plus 1 hour for the dough to rest

Cooking time: About 15 minutes per batch

Yield: About 32 cookies

1 3/4 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1 cup solid vegetable shortening

1/2 cup granulated sugar

1/4 cup packed brown sugar

1/8 teaspoon salt

1 egg

2 teaspoons vanilla extract

1 teaspoon almond extract

1/2 cup chopped blanched almonds

32 almond halves

  1. Sift the flour, baking powder, and baking soda into a bowl.

  2. In a large bowl, beat the shortening, sugar, brown sugar, and salt with an electric mixer until fluffy.

  3. Crack the egg and pour it into a small bowl, then beat it lightly with a whisk or fork.

  4. Add the egg, and the vanilla and almond extracts; beat until blended.

  5. Add the flour mixture; beat until fully incorporated.

  6. Add the chopped almonds and stir to mix well.

  7. Shape the dough into a ball, cover with plastic wrap, and refrigerate.

    You need to refrigerate the dough for at least 1 hour, and you can keep it in the fridge for up to 2 days.

  8. Preheat the oven to 350 degrees.

  9. Roll the dough into tablespoon-sized balls.

  10. Place the balls 2 to 3 inches apart on a baking sheet.

  11. Press an almond half into the center of each ball.

  12. Bake until golden brown, 14 to 16 minutes.

    Let cool on the baking sheet for 7 minutes and then transfer to a rack to cool completely.

Even desserts deserve garnishing. Sprinkle some toasted sesame seeds or even some finely chopped walnuts onto your almond cookies while they’re still warm — they’re the perfect accessory for these tempting treats.

About This Article

This article is from the book: 

About the book author:

Martin Yan, celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including Martin Yan’s Feast: The Best of Yan Can Cook, Martin Yan’s Invitation to Chinese Cooking, and Chinese Cooking For Dummies. Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. Yan Can Cook has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.