| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Chinese | Cookies | 1 | Servings |
INGREDIENTS
| 1 | c | Vegetable shortening |
| 1 | c | Sugar |
| 1 | Egg | |
| 1 1/2 | ts | Almond extract |
| 2 | c | All purpose flour |
| 1/2 | c | Ground toasted almonds |
| 1/2 | ts | Salt |
| Whole blanched almonds; lightly toasted | ||
| 1 | Egg yolk beaten with 1 tsp water |
INSTRUCTIONS
Source Newsday With electric mixer, beat shortening sugar, egg and extract until fluffy. Combine flour, ground nuts and salt; blend well into creamed mixture. Shape dough into 1 1/2 inch balls. Place 2 inches apart on an uncreased cookie sheets. Press a whole almond into center of each; brush with a egg wash. Bake at 375 degrees 12 minutes, until lightly browned. Cool on wire rack. Makes 30 cookies. Posted to JEWISH-FOOD digest V97 #326 by lisamontag@juno.com (Lisa Montag) on Dec 15, 1997
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