CHINESE ALMOND COOKIES
Each Christmas, my mother baked these Chinese almond cookies and stored them in clean coffee cans. When she passed away, I started giving our kids a can of these sentimental sweets. (Traditional Chinese almond cookies typically use lard, but butter is a great substitute if you don't have lard on hand.) -Jane Garing, Talladega, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Combine flour, baking soda and salt; gradually add to creamed mixture. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a fork. Sprinkle with almonds, pressing to adhere as needed. In a small bowl, beat egg white and water. Brush over cookies. , Bake until edges and bottoms are lightly browned, 14-16 minutes. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 67 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 67mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND-Y PEANUT BUTTER OATMEAL COOKIES
A delicious coordination of several other peanut butter cookie recipes - the best ones I've made so far! This makes lots of cookies, so it's a great recipe for parties!
Provided by VirWeber
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift flour, baking soda, and salt together in a bowl.
- Beat peanut butter, butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter, beating well before adding next egg; mix in vanilla extract and almond extract.
- Slowly stir flour mixture into creamed butter mixture until fully incorporated; fold in oats using a wooden spoon. Roll dough into 1-inch balls and arrange 1-inch apart on a baking sheet. Press a fork into each cookie if desired.
- Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 13 g, Cholesterol 17.9 mg, Fat 7.6 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 3.2 g, Sodium 138.9 mg, Sugar 7.1 g
CHINESE ALMOND COOKIES
Steps:
- Add one of the eggs and the almond extract: Mix them in on low speed until just incorporated.
- Preheat the oven and prep the baking sheet: Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Beat the remaining egg: In a small bowl, beat the remaining egg.
Nutrition Facts : Calories 74 kcal, Carbohydrate 7 g, Cholesterol 14 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 15 mg, Sugar 4 g, Fat 5 g, ServingSize Makes 4 to 5 dozen cookies, UnsaturatedFat 0 g
CHINESE RESTAURANT ALMOND COOKIES
It's been said that the lard is what produces the traditional taste. However, if desired, butter or margarine may be substituted for very satisfactory results.
Provided by Rosina
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, sugar, baking soda and salt together into a bowl. Cut in the lard until mixture resembles cornmeal. Add egg and almond extract. Mix well.
- Roll dough into 1-inch balls. Set them 2 inches apart on an ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly.
- Bake in the preheated oven until the edges of the cookies are golden brown, 15 to 18 minutes.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 9.9 g, Cholesterol 7.9 mg, Fat 5.1 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 38.9 mg, Sugar 4.2 g
CHINESE ALMOND-PEANUT BUTTER COOKIES
Make and share this Chinese Almond-Peanut Butter Cookies recipe from Food.com.
Provided by Buabette
Categories Dessert
Time 40m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Cream shortening, peanut butter, and sugar in a large bowl.
- Add flour.
- Make three wells in the mixture, add the egg to one well, the lye wter, water, baking powder and baking soda to the second, making sure that the mixture bubbles as these ingredients are added.
- Add the almond extract to the third well.
- Mix thoroughly.
- Knead for several minutes, roll into 3/4" balls.
- Press with forefinger and color indentation with red food coloring.
- Bake at 300° for 25 minutes.
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