| 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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