A northern China variation of this cookie uses pine nuts instead of almonds.
1 cup vegetable shortening
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
1 teaspoon almond extract
2 1/4 cups all-purpose floor
1/8 teaspoon salt
1 1/2 teaspoons baking powder
5 dozen whole blanched almonds
1 egg yolk
2 tablespoons water
Preheat oven to 350F. In a large bowl with an electric mixer, beat shortening with granulated sugar and brown sugar until creamy. Add whole egg and almond extract; beat until well blended. In another bowl, stir together flour, salt, and baking powder; add to creamed mixture, blending thoroughly. To shape each cookie, roll about 1 tablespoon dough into a ball. Place balls 2 inches apart on ungreased baking sheets, then flatten each slightly to make a 2" round. Gently press an almond into center of each round. Place egg yolk and water in a small bowl; beat together lightly with a fork. Brush mixture over top of each cookie with a pastry brush. Bake for 10 to 12 minutes or until lightly browned. Transfer to racks and let cool. Store airtight.
A cookie baker Mar 3, 2008
Would make this again.
these were ok some of the other recipes are better though
A Baker in CA Dec 13, 2007
Would make this again.
These are very good cookies and taest great
Lisa in Agawam, MA Feb 13, 2005
Would make this again.
I've tried many different receipes for this type of cookie. These are by far the easiest. I do recommend using a little more almond extract though. On my last batch I put some in the egg and water mixture and brushed it on, what a difference! Yummy!
Dieuten in Australia Dec 3, 2003
Would make this again.
They are my angel's type of food! The best!
Apr 24, 2003
Would not make this again.
They're okay after you eat a few, but I wouldn't recommend them.
