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Chinese Restaurant Almond Cookies Recipe

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This recipe for Chinese Restaurant Almond Cookies, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Olivia Lanum
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 3/4 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup cold unsalted butter, lard or vegetable shortening
1 1/2 teaspoons vanilla extract
2 teaspoons almond extract
1 large egg plus 1 egg yolk
whole bleached almonds (optional)
Chocolate Frosting and Topping:
1 1/4 c. chocolate chips
5 1/2 T. unsalted butter
2 T. corn syrup
1 tsp. vanilla
1 c. chopped toasted almonds, (5 oz.)

Directions:
Directions:
Preheat the oven to 325
Lightly grease two baking sheets or line them with parchment paper.

In a medium mixing bowl, whisk together the flour, salt, sugar and baking soda. Cut the cold butter into cubes, then cut the cubes in to the dry ingredients until the mixture is evenly crumbly. In a separate bowl, combine the vanilla and almond extract and almond extract with the egg and yolk and stir together.

Sprinkle the egg mixture over the flour mixture, then stir together until the dough is cohesive when squeezed. roll the dough into 1 1/2 ' balls, then place them on the prepared baking sheets, Or use a tablespoon cookie scoop, (overfill it to yield 3-31/2" cookies) to deposit balls of dough onto the sheets. Flatten the balls to about 1/2" thickness. Press an almond in the center of each cookie, if desired.

Bake the cookies for 16-18 minutes, until they feel set (a fingerprint will remain if pressed in the center). If you bake the cookies until they're totally set (your fingerprint will spring back) they'll be crispy to the point of rock-hardness. Remove the cookies from the oven and transfer to a rack to cool completely.

To make the frosting: In the microwave, melt the chocolate chips and butter together slowly. Add the corn syrup and vanilla, stirring until well blended.

To finish the cookies: Frost all around the edge of each cookie about 1/2". Then roll the frosted edge through the toasted almonds. Put a dollop of frosting in the center and place a nut on it. Allow the chocolate to set before storing in an airtight container.

Number Of Servings:
Number Of Servings:
2 dozen, 3-4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Frosting these cookies is optional. The icing can be messy, and they are easier to store without the frosting. However the frosting is very good.

 

 

 

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