| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Cookie | 36 | Servings |
INGREDIENTS
| 2 1/2 | c | All-purpose flour |
| 3/4 | c | Sugar |
| 1/4 | ts | Salt |
| 1 | ts | Baking powder |
| 3/4 | c | Margarine |
| 1 | lg | Egg |
| 3 | tb | Water |
| 1 | ts | Almond extract |
| 36 | Blanched almonds | |
| 1 | Egg yolks |
INSTRUCTIONS
1. Place in large bowl the flour sifted with sugar, salt and baking powder. Use a pastry blender to cut in margarine (or butter) until mixture resembles coarse cornmeal. 2. Beat egg with 2 tablespoons water and almond extract. Add to flour mixture and mix with fork until dough leaves side of bowl. 3. Knead dough on a lightly floured surface until smooth. Wrap in waxed paper and refrigerate for 1 hour. 4. Form dough into balls 1-inch in diameter and place 3 inches apart on ungreased cookie sheets. Using palm of hand, flatten each ball to 1/4-inch thick. Keep dough in a circle shape. Press whole almond in center of cookie. 5. Combine egg yolk with 1 tablespoon water. Brush onto each cookie. 6. Bake in preheated 350-degree oven for 20 to 25 minutes, or until golden brown. Remove to wire racks to cool. Yield: about 36 cookies. Recipe By : Jo Anne Merrill From the recipe files of suzy@gannett.infi.net Date: Sun, 23 Jun 1996 00:08:29 -0400 (EDT) From: suzy <suzy@gannett.infi.net> MM-Recipes Digest V3 #175 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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