Almond Cookies
"The basic version of these cookies may be familiar to those of you who grew up frequenting American-style Chinese restaurants. After a meal of chop suey or egg foo yung, your waiter would emerge from the kitchen with a dish of pineapple chunks; fortune cookies, and a plate of tender/crumbly almond cookies, almond-scented sugar cookies with a whole blanched almond centered on top. So, what's with the chocolate? This regional variation is popular in New England, where old-time bakeries sometimes display "Chinese Cookies" in the case — and traditional or not, locals devour them...."
INGREDIENTS
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1 2 3/4 cups King Arthur Unbleached All-Purpose Flour
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1 1 cup sugar
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1 1 1/4 teaspoons salt
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1 1/2 teaspoon baking soda
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1 1 cup lard or vegetable shortening*
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1 1 1/2 teaspoons vanilla extract
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1 2 1/4 teaspoons almond extract
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1 1 large egg + 1 large egg yolk
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1 1/4 cup whole blanched almonds
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1 *See "tips," below.
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1 1 1/4 cups semisweet chocolate chips
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1 1/3 cup butter
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1 1 teaspoon vanilla extract
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1 2 tablespoons corn syrup
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1 1 cup finely chopped toasted almonds
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1 2 3/4 cups King Arthur Unbleached All-Purpose Flour
•
1 1 cup sugar
•
1 1 1/4 teaspoons salt
•
1 1/2 teaspoon baking soda
•
1 1 cup lard or vegetable shortening*
•
1 1 1/2 teaspoons vanilla extract
•
1 2 1/4 teaspoons almond extract
•
1 1 large egg + 1 large egg yolk
•
1 1/4 cup whole blanched almonds
•
1 *See "tips," below.
•
1 1 1/4 cups semisweet chocolate chips
•
1 1/3 cup butter
•
1 1 teaspoon vanilla extract
•
1 2 tablespoons corn syrup
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1 1 cup finely chopped toasted almonds
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