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Go60 YUM - recipes and the joys of dining
Share your recipes February 2015

Food Ventures

Chinese Almond Cookies

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Courtesy Andrews McMeel Publishing. Makes about 48 cookies.

3 cups sifted all-purpose flour

1 & ½ teaspoons baking soda

¾ teaspoon salt

1 cup unsalted butter, room temperature

1 cup granulated sugar

1 large egg

¼ cup light corn syrup

1 tablespoon almond extract (This full tablespoon gives these sugar cookies the flavor of the popular restaurant-style cookies.)

¼ teaspoon vanilla extract

48 whole almonds, blanched or with skin

 

Preheat the oven to 375 degrees F and place a rack in the center. Line two baking sheets with parchment paper or nonstick foil.

Mix the flour, baking soda, and salt together in a medium-size bowl; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter and sugar on medium speed until light and creamy. Reduce the speed slightly and beat in the egg, corn syrup, almond extract, and vanilla. Using the lowest speed of the mixer, stir in the flour mixture until it’s completely incorporated.

Scoop up rounded teaspoonfuls of dough and arrange about 2 & ½ inches apart on the prepared baking sheets. Top each cookie with a whole almond. Bake one sheet at a time for 10 to 12 minutes, or until the cookies are browned around the edges. Let cool on the baking sheet for about 4 minutes, then transfer to a wire rack to cool completely.

 


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Ann Hattes travels far and wide in search of interesting food adventures.

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