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Almond Cookies

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Source: The Heritage of Chinese Cooking

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Active Time:  20 Minutes
Total Time:  50 Minutes
Yield:  Makes 24 cookies

The almond has an interesting history in China. The sweet almond was already in cultivation in the late Tang dynasty (AD 618-906), having been brought to China from Russian Turkestan and central Asia.

RECIPE INGREDIENTS

1/2 cup granulated sugar

3/4 cup packed soft brown sugar

1/2 cup margarine

1 egg

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 teaspoon baking powder

sesame seeds

24 blanched almonds (halves)

DIRECTIONS

Preheat the oven to 350 degrees F. Cream the sugars with the margarine. Add the egg and almond extract and beat until fluffy.

Sift the flour and baking powder together and fold into the mixture a little at a time. Beat lightly to make a smooth dough. Do not knead the mixture too much, or the cookies will be hard.

Shape the dough into balls the size of a walnut. Dip the tops of the cookies into the sesame seeds. (You may need to slightly dampen the top of each with a little water.) Lightly press half an almond into the center and flatten a little.

Place the cookies about 1 inch apart. Bake for 8-10 minutes until golden brown. Store in airtight containers.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 24 cookies

Calories:

166

Fat. Total:

10g

Fiber:

Carbohydrates, Total:

18g

Sodium:

99mg

% Cal. from Fat:

54%

Cholesterol:

9mg

Protein:

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