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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chinese Almond Cookies Recipe

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This recipe for Chinese Almond Cookies is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 cups AP flour
1/4 cup confectioners’ sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup butter
1/2 cup granulated sugar
1/2 cup almond meal (almond flour or ground almonds)
2 large eggs
1 1/2 – 2 teaspoons vanilla extract (you could use a little almond but I wouldn’t use more than 1/2 tsp)
slivered almonds (I used about a cup or so)
Directions:
Directions:
Preheat oven to 350 and line baking sheets with parchment.
Whisk flour, confectioners’ sugar, baking powder, baking soda and salt together in a large bowl.

In a stand mixer, or another good sized bowl with electric mixer, cream the butter, granulated sugar and almond meal then add the beat and mix until smooth and light colored. My dough was pretty thick. Add the vanilla and mix well.
Add flour mixture to wet ingredients in 3 additions, mixing well after each addition (I guess we aren’t worried about gluten!) until there are no streaks of flour.

At this point you can cover and refrigerate for 30 minutes if it seems soft or go ahead and roll the dough into balls (recipe calls for walnut size and I thought I did that with my medium scoop but you saw how big mine came out so you might want to experiment). Anyway, put the dough on the baking sheet at least 1 inch apart and flatten slightly, I used flat part of slightly damp fingers, then bake for 15-18 minutes. You want them firm and undersides slightly golden. Transfer to cooling racks. When they are completely cool keep in airtight container. They will keep up to a week at room temp or for 3 months in the freezer.

 

 

 

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