Chinese almond cookies
These almond cookies are a standard dessert for Chinese New Year
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup Crisco shortening Crisco really is the best brand for this but if you cannot find it, just any shortening will do, and don’t substitute with butter or you will not get the texture right
- 1 cup vegetable oil I use canola but any vegetable oil will do
- 1 and 1/2 cups granulated sugar
- 1 egg
- 1 Tablespoon almond extract
Preheat oven to 350 F.
Sift flour, salt and baking soda (I don't usually sift dry ingredients but Annie recommends it so the texture turns out right. I sifted my ingredients this time.).
Combine all the ingredients and mix till it forms a dough. (I used a stand mixer to mix it all together. I started by creaming the shortening with the sugar, and then I added the oil, egg, almond extract and dry ingredients).
Roll the dough into balls about the size of large marbles. (I used a medium cookie scoop to keep everything uniform)
Place them on cookie sheets about one and a half inches apart.
Indent the center of the cookie using the back of a chopstick that has been dipped into red food coloring.
Press down about halfway through the thickness of the cookie. Alternately, you can put a half slice of almond in the center in place of the red food coloring. (I did not add almond slices to mine)
Bake 10-15 minutes till the cookies are just lightly golden brown around the edges. (Mine baked for 10 minutes)
Transfer to wire rack and cool.