| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Cookie | 6 | Servings |
INGREDIENTS
| 1 | c | Lard |
| 1 | c | Sugar |
| 2 | Eggs | |
| 2 | c | Flour |
| 1/2 | ts | Baking soda |
| 5 | dr | Yellow food coloring |
| 1 | ts | Almond extract |
| 5 | Dozen whole blanced almonds |
INSTRUCTIONS
Preheat oven to 350 F. Lightly grease two baking sheets. In mixing bowl, beat the lard with the sugar unitl fluffy. Beat in 1 of the eggs. Add the flour and baking soda, stirring just until blended. Add the food coloring and extract, stirring until blended. Cover tightly with plastic wrap and chill for 1/2 hour. Preheat oven to 375 F. On work surface, form dough into one 1 or 2 rolls 1 IN. in diameter. Slice into 60 1/2-IN. rounds and arrange on baking sheets. Slightly beat the remaining egg and brush over the rounds. Press 1 almond in the center of each round. Bake in preheated oven for 15 min. until golden. Sweets are not often a part of a Chinese dinner, but Americans like to eat dessert with Chinese food. LEEANN CHIN MINNEAPOLIS, MINNETONICA WINE: WAN FU From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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