| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Chinese |
Chinese, Dim sum |
1 |
Servings |
INGREDIENTS
|
|
**** NO E ***** Karen Adler FNGP13B. Yield: 10 doz. |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Brown sugar |
| 1 |
|
Egg |
| 1/2 |
lb |
Lard; no substitute |
| 1/2 |
ts |
Almond extract |
| 2 |
c |
Flour |
| 1/2 |
ts |
Baking soda |
| 3/4 |
ts |
Baking powder |
|
|
Sesame seeds |
INSTRUCTIONS
PREPARATION: Sift flour with baking soda and baking powder. Cream
egg and lard together. Add sugars, then almond extract. Gradually add the
dry ingredients and mix well. Chill for several hours before handling. Roll
1 tsp. dough in your hands to form a ball. Then roll in sesame seeds,
coating all sides. Cooking: Place sesame balls about 3/4 inches
apart on cookie sheets. Bake in pre-heated 350 degree oven for 8-10
minutes. Cool. DO AHEAD NOTES: These keep for weeks in air tight
containers. COMMENTS: The recipe for Almond Cookies is basically the
same. Roll 1 tbsp. dough to make the ball, then press an almond in
the middle. Brush with beaten egg yolk and bake 8-10 minutes. S ource: "Dim
Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>
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