Chinese New Year Almond Cookies
Almond Cookies Photography by Edward Pond
This recipe makes 70 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 77 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 0 |
| chol | 12 mg |
| sodium | 26 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 2 |
| folate | 4 |
- Portion size: 70
When my sisters and I visited our grandparents at home, there was no lack of treats, such as these crispy cookies.
Ingredients
- 3/4 cup 3/4cupbutter, softened
- 3/4 cup 3/4cupshortening
- 3/4 cup 3/4cupgranulated sugar
- 1 1eggeggs
- 2 tsp 2tspalmond extract
- 1/2 tsp 1/2tspvanilla
- 3 cups 3cupsall-purpose flour
- 1/2 cup 1/2cupground almonds
- 1-1/4 tsp 1-1/4tspbaking powder
- 70 70blanched whole almondblanched whole almonds, (about 2/3 cup/150 mL)
- 1 1egg yolkegg yolks
Preparation
In large bowl, beat together butter, shortening and sugar until fluffy. Beat in egg, almond extract and vanilla. In separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough.
Roll dough by tablespoonfuls (15 mL) into balls. Place, 2 inches (5 cm) apart, on greased or parchment paper?lined rimless baking sheet; top each with whole almond, pressing into dough. Mix egg yolk with 1 tsp (5 mL) water; brush over cookies.
Bake in centre of 350°F (180°C) oven until edges are light golden, about 15 minutes. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Source : Canadian Living Magazine: February 2004
