ALMOND COOKIES
Beverly Preston of Fond du Lac, Wisconsin started making Almond Cookies after enjoying similar ones at her favorite Chinese restaurant. "These crisp cookies have a wonderful almond flavor," she says.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each. , Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 100 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 20mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
MOM'S BEST ALMOND COOKIES
These are the BEST melt-in-your-mouth almond cookies around! They're based on the traditional Chinese recipe but don't have lye in them (yuck).
Provided by Chilicat
Categories Dessert
Time 30m
Yield 6 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Sift together flour, baking powder, baking soda and salt.
- Cream sugar and shortening until fluffy. Beat eggs with almond extract, then add to sugar mixture. Mix well.
- Gradually add dry ingredients to sugar mixture, mixing well after each addition.
- Roll into 1-inch balls and place on lightly greased cookie sheet. Flatten slightly, as these don't spread very much.
- If you want them to look like traditional Chinese almond cookies, mix a few drops of red food coloring with a few drops of water. Using the blunt end of a chopstick, dip into the red color, then stamp a dot into the center of each cookie. Alternately, you can place a bleached almond in the center of each cookie.
- Bake 20 minutes or until just barely brown on the edges. Transfer to rack to cool.
Nutrition Facts : Calories 1571.1, Fat 105.1, SaturatedFat 26.3, Cholesterol 70.5, Sodium 675.4, Carbohydrate 146.6, Fiber 2.8, Sugar 67.2, Protein 12.9
ALMOND COOKIES III
My Mom got this recipe many years from a Chinese man who lived across the street from us when I was growing up. They are very good cookies and so easy to make.
Provided by Anne
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, cream together the butter, sugar, and almond extract until smooth. Combine the flour and salt; stir into the butter mixture until well blended. Cover and refrigerate for 3 to 4 hours or overnight.
- Preheat the oven to 300 degrees F (150 degrees C). Drop cookies by teaspoonfuls onto cookie sheets, and press down slightly with the bottom of a glass. Place a whole almond on top of each cookie.
- Bake for 30 minutes in the preheated oven, or until firm. Remove cookies from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 29.6 g, Cholesterol 40.7 mg, Fat 18.5 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 133.7 mg, Sugar 12.8 g
MOM'S ALMOND COOKIES
It cannot be Christmas at our house without these cookies! Although they are time consuming, the taste is worth it. When I make these, that is all I do that day. Not a recipe where you can be doing other things as you MUST watch the oven, as one minute they aren't done enough and the next they are over done.
Provided by chez patty
Categories Dessert
Time 3h20m
Yield 4 dozen
Number Of Ingredients 8
Steps:
- Blend criscoe and butter together.
- Mix in remaining ingrediants, blending well.
- Chill.
- I often make the dough one day, bake them the next.
- Just wrap dough in saran and put in the fridge.
- Take dough out of fridge.
- Let warm slightly, and then roll into shape-- round and crescents.
- Do not make them too large or they won't bake well.
- Bake on an ungreased cookie sheet at 350 degrees, until JUST lightly coloured.
- Take out of oven; roll in icing sugar x 2.
- I use 2 9x13 pans for this.
- Place on board to cool.
- These freeze very well and can be served right from the freezer.
Nutrition Facts : Calories 2882.8, Fat 61.8, SaturatedFat 23.5, Cholesterol 61, Sodium 461.1, Carbohydrate 586.4, Fiber 4.5, Sugar 526.3, Protein 11.8
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