Chinese Almond Cookies

I originally tried these cookies, the peanut version, from a coworker from Singapore. They were so dainty and sweet. And so addictive I couldn't stop eating them! Found this version on www.dashofeast.com.


Chinese Almond Cookies

- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup butter (melted)
- 1/2 cup vegetable shortening (or vegetable oil)
- 3/4 cup granulated sugar
- 1 egg
- 2 1/2 teaspoons almond extract
- 1/8 cup chopped almonds (or 24 whole almonds)
- 1 egg, lightly beaten

1. In a large bowl, combine the flour, baking powder, baking soda, and salt.
2. In a medium bowl, mix the butter, vegetable shortening, and sugar.
3. When the butter mixture is well combined, add the egg and almond extract and beat until well blended.
4. Add the egg mixture to the flour mixture and mix well.
5. Use your hands to form the mixture into a dough.
Wrap and refrigerate for 1 hour (or freeze for 10 minutes). This is so that it the dough will be easier to work with and mold.
6. Preheat oven to 325 degrees Fahrenheit.
7. Take dough and using mini scooper, scoop out a flattened top scoop. Split scoop in half and roll in palms to form a ball.
8. Press with thumb down on tray, placing each approximately 1 1/2 inches apart.
9. Place chopped raw almonds in the center of each cookie and press down lightly.
10. Repeat with the remaining dough. Brush each cookie lightly with beaten egg before baking.
11. Bake for 8-10 minutes, or until golden brown.