Chinese Almond Cookies
Soft with a sandy exterior texture, these almond cookies are perfect for celebrating Lunar New Year or for when you crave a different type of cookie.
Servings: 35 cookies
Ingredients
- 3 cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup shortening
- 1 cup vegetable oil
- 1¼ cup granulated sugar
- 1 large egg
- 1 tablespoon almond extract
- 1 teaspoon red food coloring (optional) for decoration
Instructions
- Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
- In a medium bowl, sift flour, salt, and baking soda and set aside.
- In a large bowl or a bowl of a stand mixer, combine the shortening, vegetable oil, and sugar. Using a hand or stand mixer, mix on medium-low speed until well blended.
- Add in the egg and almond extract and mix until incorporated.
- Add the dry ingredients to the wet mixture and mix on low until a dough forms.
- Roll the dough into 2 tablespoon balls and place on the prepared baking sheet 2-3 inches apart.
- Using the bottom of a glass, press down on the cookie to about a ½-inch thickness.
- Indent the center of the cookie using the back of a chopstick that has been dipped in red food coloring. (optional)A half slice of almond can also be used as decoration.
- Bake 13-15 minutes until the cookies are slightly golden brown at the edges. Allow to fully cool on the baking sheet.
Notes
These cookies keep well in an airtight container at room temperature for up to a week.