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Name: Chinese Almond Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 84
Cuisine: Chinese
Ingredients: 4 ts Baking Powder; 2 Eggs beaten; 4 ts Almond extract; 1 egg Additional, for glaze; 1 lb Shortening; 4 c Flour; 2 1/2 c Sugar; Almond halves for garnish; 1 ts Baking soda

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INGREDIENTS

4 ts Baking Powder
2 Eggs ; beaten
4 ts Almond extract
1 egg ; Additional, for glaze
1 lb Shortening
4 c Flour
2 1/2 c Sugar
Almond halves ; for garnish
1 ts Baking soda

Servings

INSTRUCTIONS

In a large bowl, sift the flour, sugar, baking powder and baking soda together. Gradually beat in the shortening. When the shortening is well blended, add beaten eggs and almond extract. If mixture is sticky, add one or two more tablespoons flour. When mixture is well blended, remove from bowl and separate into four portions. Shape each portion into a log about 1-inch (2-1/2 cm) in diameter. Wrap in plastic wrap and refrigerate for one hour. Preheat oven to 350F (180C). Lightly grease baking sheets. Remove logs from refrigerator and cut each log into pieces 3/4 inch (2 cm) thick. Use your hands to roll each slice into a ball. Place the balls on cookie sheets and flatten slightly with your finger tips. Brush gently with beaten egg and place half an almond in the center of the cookie. Bake for 12-15 minutes (do not allow cookies to brown they should be almond colored). Remove from oven and let cookies cool on cookie sheets for about two minutes, then remove to racks to cool completely. (They tend to crumble if you remove immediately to racks.) Store in tightly covered tins. Note: These cookies may be frozen for up to 2 months Thaw in original wrapping and, if desired, freshen in a warm oven for 4-5 minutes. Yield: 7-8 dozen Bon appetit from the Chef and staff at World Wide Recipes NOTES : These are delicate "melt in your mouth" cookies. Recipe by: World Wide Recipes: TheChef@wwrecipes.com Posted to recipelu-digest by "Valerie Whittle" on Feb 6, 1998

NOTES

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Chinese Almond Cookies

4 ts Baking Powder
2 Eggs beaten
4 ts Almond extract
1 egg Additional, for glaze
1 lb Shortening
4 c Flour
2 1/2 c Sugar
 Almond halves for garnish
1 ts Baking soda

In a large bowl, sift the flour, sugar, baking powder and baking soda  together. Gradually beat in the shortening. When the shortening is well  blended, add beaten eggs and almond extract. If mixture is sticky, add one  or two more tablespoons flour. When mixture is well blended, remove from  bowl and separate into four portions. Shape each portion into a log about  1-inch (2-1/2 cm) in diameter. Wrap in plastic wrap and refrigerate for one  hour. Preheat oven to 350F (180C). Lightly grease baking sheets. Remove  logs from refrigerator and cut each log into pieces 3/4 inch (2 cm) thick.  Use your hands to roll each slice into a ball. Place the balls on cookie  sheets and flatten slightly with your finger tips. Brush gently with beaten  egg and place half an almond in the center of the cookie. Bake for 12-15  minutes (do not allow cookies to brown they should be almond colored).  Remove from oven and let cookies cool on cookie sheets for about two  minutes, then remove to racks to cool completely. (They tend to crumble if  you remove immediately to racks.) Store in tightly covered tins. Note:  These cookies may be frozen for up to 2 months Thaw in original wrapping  and, if desired, freshen in a warm oven for 4-5 minutes. Yield: 7-8 dozen    Bon appetit from the Chef and staff at World Wide Recipes    NOTES : These are delicate "melt in your mouth" cookies.    Recipe by: World Wide Recipes: TheChef@wwrecipes.com    Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb  6, 1998

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Nutrition

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Serving Size: 1 Serving (39g)
Recipe Makes: 84

Calories: 165
Calories from Fat: 67 (41%)

Amt Per Serving		% DV

	Total Fat 7.5g	10 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.9g
Cholesterol 31.5mg		10 %
Sodium 42.1mg		1 %
Potassium 17.3mg		0 %
Total Carbohydrate 23.4g		7 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 23.2g
Protein 1.6g		2 %
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Calories per serving: 165

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