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Almond Cookies

Source: The Heritage of Chinese Cooking
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Active Time:  20 Minutes
Total Time:  50 Minutes
  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.
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)
Almond Cookies Recipe at
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: 1g
Carbohydrates, Total: 18g
Sodium: 99mg
% Cal. from Fat: 54%
Cholesterol: 9mg
Protein: 2g
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