Chinese Almond Cookies
"This is the recipe my Grandmother has been using for a very long time. She's not sure where it originated. She says the margarine is important-no subs. The original recipe has you cut the ingredients together but she achieves the same results using a mixer. These end up with a soft crumby texture...."
INGREDIENTS
•
8 ounces margarine, softened (2 cubes, no subs)
•
2 1/2 cups flour, sifted
•
1/2 teaspoon baking soda
•
1/2 teaspoon salt
•
1 cup sugar
•
1 egg, slightly beaten
•
2 teaspoons almond extract
•
1/4 cup blanched slivered almond
•
1 egg yolk, beaten with
•
1 tablespoon water
Comments & Reviews
Just A Pinch Sweepstakes