Chinese New Year Almond Cookies
When my sisters and I visited our grandparents at home, there was no lack of treats, such as these crispy cookies.
Servings: 70
Ingredients:
Almond Cookies Photography by Edward Pond
| Nutritional Info | |
| Per cookie: about | - |
| cal | 77 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | trace |
| chol | 12 mg |
| sodium | 26 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 2% |
| folate | 4% |
-
3/4 cup (175 mL) butter, softened
3/4 cup (175 mL) shortening
3/4 cup (175 mL) granulated sugar
1 egg
2 tsp (10 mL) almond extract
1/2 tsp (2 mL) vanilla
3 cups (750 mL) all-purpose flour
1/2 cup (125 mL) ground almonds
1-1/4 tsp (6 mL) baking powder
70 blanched whole almonds (about 2/3 cup/150 mL)
1 egg yolk
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
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