Categories: Cookies
Ingredients
- 1/2 cup soft butter
- 1 cup flour
- 1/3 cup turbinado sugar
- 3 Tbsp. ground almonds
- 12 whole almonds
- 1 drop almond flavoring
- Chinese Variation:
- 1 3/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1/2 cup lard or vegetable shortening
- 3/4 cups sugar
- 1 large egg
- 1 tsp. almond extract
- 1/2 tsp. vanilla extract
- 1 large egg, lightly beaten
- 36 whole blanched almonds
Directions
- Preheat oven to 350 degrees.
- Combine all ingredients except whole almonds. When thoroughly mixed, roll into 12 balls; then press each ball firmly in palms of hands. Put one almond in the center of each cookie.
- Place on ungreased cookie sheet. Bake for 10-12 minutes or until golden around edges.
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makes 1 dozen
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Chinese Variation:
- Preheat oven to 350 degrees. Grease 2 cookie sheets.
- Combine flour, baking powder, baking soda, and salt in bowl. Beat lard and sugar in mixer bowl until light. Add egg, beating until light and fluffy. Beat in almond and vanilla extracts. At low speed, gradually add dry ingredients, beating until blended.
- Roll dough into 1 1/4 inch balls. Arrange 2 inches apart on prepared cookie sheets. Flatten each ball slightly with palm of hand and brush lightly with beaten egg. Gently press almond in center of each cookie.
- Bake 10 to 12 minutes, until golden brown. Cool on wire racks.
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makes 3 dozen