Chinese Almond Cookies
Total TimePrep: 20 min. Bake: 15 min./batch
Makesabout 5 dozen
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sliced almonds
- 1 egg white
- 1/2 teaspoon water
- In a large bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture.
- Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Sprinkle with almonds.
- In a small bowl, beat egg white and water. Brush over cookies. Bake at 325° for 14-16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts2 each: 133 calories, 7g fat (4g saturated fat), 23mg cholesterol, 147mg sodium, 16g carbohydrate (7g sugars, 0 fiber), 2g protein.
Feb 8, 2018
I was looking for a really easy almond cookie for Chinese New Year and these fit the bill. I added the spare yolk to the batter, mainly because I never use the extra and hate tossing them. I think they could use a little more almond extract to punch up the flavor. They next time I make them I will add another 1/2 teaspoon. That said, they are quite lovely.
Nov 25, 2017
I used to make Chinese Almond cookies after eating at a Chinese Buffet and they had these out for dessert. But it's been years and I lost the recipe. Since I am hosting a Christmas Around the World party next week, I was happy that I found this recipe. Taste just like I remembered them.
Feb 21, 2015
Made these for Chinese New Year at work and they were a huge hit.
Jan 9, 2015
super easy to make and they melt in your mouth. I used one slice of almond on each cookie and they were eaten up faster than I could get them out of the oven.Will make again.
Nov 18, 2012
Too cute and quite delicious
Dec 22, 2009
We make these every Christmas and they are great to give as gifts to the postman, firemen, etc. Or just eat yourself!
Dec 19, 2009
These taste wonderful. I did modify in the interest of time: roll the dough in food wrap into 2 inch rolls, refrigerate and slice for baking. Still make a fork indentation so it will hold the egg wash, but put the wash on before you add almonds. Add almonds last, pressing lightly into the dough. Much faster!
Nov 5, 2008
These are one of my favorite cookies.God Bless.
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