| 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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