Almond Cookies #3
Submitted by kelsie
Simple Chinese almond cookies that stay pale and cream-colored, decorated with whole almonds or red food coloring dots. Traditional cookies perfect for celebrations.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThese cookies are meant to stay cream-colored rather than golden, requiring a watchful eye during baking.
Half get pressed with whole blanched almonds while the other half receive a traditional red dot in the center made with a chopstick dipped in food coloring.
The dough cuts easily into shortening for a tender, crumbly texture that’s not too sweet and pairs beautifully with tea.
Pro Tips
- Add water cautiously, one teaspoon at a time, if dough seems too crumbly to hold together
- Flatten cookies evenly to quarter-inch thickness so they bake uniformly
- Remove from oven when barely set and still pale, not browned
- Use the pointed end of a chopstick for precise red dots in the center
Ingredients
Directions
Sift dry ingredients, cut in shortening as for pie dough.
Combine egg, water and extract.
Add to dry ingredients. If dough is too crumbly, add a little more water.
Divide into small balls.
Flatten each ball to ¼ inch thick. Press whole almond in center of half of the cookies.
Dilute 2 drops of red coloring with 2 drops of water.
Dip the end of the chopstick into the coloring and press into the center of the other half of the cookies.
Bake at 350℉ (180℃) for 15 to 20 minutes. These should be cream colored when done -- not browned.
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