Chinese Almond Cookies

Chinese Almond Cookies

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I love the Almond Cookies brought to the table with the Fortune Cookies at the end of a meal in a Chinese restaurant. However, I seemed to always get the cookie from which the (single) almond on top had fallen off. These cookies solve that problem, as they are covered with sliced almonds! Very light. This is not a cookie to eat "hot-from-the-oven" as they become lighter and crisper as they cool.

(adapted from Madame Wong's MORE LONG-LIFE COOKBOOK)

(YIELD: approximately 65 small cookies)

INGREDIENTS:

2 cups FLOUR

1/2 teaspoon BAKING SODA

1/2 teaspoon BAKING POWDER

1 EGG

1/2 lb. butter flavored CRISCO shortening

1/2 cup light BROWN SUGAR

1/2 cup granulated SUGAR

2 teaspoons ALMOND EXTRACT

1/2 cup ALMOND MEAL (Trader Joe's)

5 or 6 drops yellow (or orange) FOOD COLORING

COOKIE TOPPING:

1 EGG (beaten with 1 Tablespoon of WATER)

1 cup (approx.) unsalted, dry roasted SLICED ALMONDS (Trader Joe's)

DIRECTIONS:

Preheat oven to 350-degrees. Beat 1 egg with 1 tablespoon of water, set aside. Place sliced almonds in a shallow bowl, set aside. Sift together flour, baking soda, baking powder, set aside.

Beat 1 egg with shortening until creamy. Add brown sugar, granulated sugar, almond meal, almond extract, yellow food coloring, and beat well between additions.

Add the flour mixture, a little at a time, continue beating until well-blended.

Roll 1-inch balls of dough for each cookie. Dip the top of each ball in the beaten-egg-with-water, then dip in the sliced almonds, (so the top of each cookie is well-coated with almonds. Place (almond side up) on ungreased (or parchment-paper-lined) baking sheets.

Bake at 350-degrees for 15 minutes. Let cool completely (this allows almonds to become crisp).

May be prepared in advance. May be frozen.