Chinese Almond Cookies

Chinese Almond Cookies

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 20

    • Ingredients

  • 2 1/4 cupsflour
  • 1/2 teaspoonsalt
  • 3/4 teaspoonbaking powder
  • 1cupshortening
  • almonds, cut in half
  • 1/2 cupcoconut
  • 1 1/2 cupssugar
  • 1largeegg
  • 1tablespoonwater
  • 1teaspoonalmond extract

    • Directions

  • Cream together; shortening, sugar, egg, water and extract.
  • Add sifted dry ingredients.Add coconut.
  • Knead dough for a few moments.Shape into small balls.
  • Placed on greased cookie sheets.Flatten with bottom of glass dipped in flour.
  • Put 1/2 almond on top of each cookie.
  • Bake at 350° for 12-15 minutes.

    • Reviews

  • “Very tasty…I switched it upbit and used 2 cups flour, 1 cup butter instead of shortneing, 1 cup sugar, 1/2 cup brown sugar, I omit the coconut, and added 1 cup ground almonds.Hubby said they may be one of the best cookies I’ve made!”

  • “These are amazing.Can’t stop eating them once you start.”

  • “Oh my, these are good.I made them for my “chinese style” meal.these are easy to make and they are delicious.thankyou for sharing.”

  • “This was just ok.They seemed a little sweet to me.One person mentioned substituting butter for some of the shortening and I think that would make them taste a little better.I would also use coconut extract to substitute the real thing and some more almond extract.I used 1.5 teaspoons, but I think 2 tsp would have been better.”

  • “One reviewer mentioned that these cookies burn really quickly. The truth is that they’re ready long before they look baked, so trust the timing! I ended up using 1 cup white and .5 cup brown sugar, since I ran out, and also forgot to add the coconut to the first half of the batch. Hint to anyone who, like me, bakes these biscuity cookies to brick-hardness: put them in a zip-lock with a slice of apple, and they’ll soften up a bit! Overall a good, easy to make cookie.”

  • “I used 1/2 butter and 1/2 shortening.I reduced the flour by 1/4 cup and eliminated the coconut, but added in about a cup of ground almonds.I rolled the dough into a ‘log’ and froze it, then I cut it in slices and topped each with a whole almond. The cookies got really big, but they were beautiful and tasty.Thanks!”

  • “These were great and very easy to make. It’s not heavy on the almond flavor (so just add a bit more almond extract to make it more intense). This was a nice ending for a Chinese-inspired meal. Thanks!!”

  • “Delicious… I followed the directions exactly.Thank you for a great recipe!”

  • “I halved the recpie, and mine flattend and wasn’t as nice looking as Kim D’s picture.Maybe i should’ve added more flour for the cookie to have a better shape.I use only 1/2 t almond extract for half the recipe and it wasn’t as “amond flavory” as i expected.”

  • “These are so good!My DH came home from work and ate about 6 of them all at one time.He normally doesn’t like cookies.I had to hide the rest so we would have some tomorrow because we have company coming over.Anyways, I followed the directions exactly and wouldn’t change a thing. Thanks for sharing such a winner!”

  • “This was by far one of the top 5 cookies I’ve ever made.Was a big hit at my cooking club.Thanks,Jessica S.”

  • “My office loved these!!! I’m going to be serving them at my brother’s wedding reception.”

    •