Chinese Almond Cookies

Rather than the usual Christmas Party, the good people I work with came up with a different potluck idea this year. 

Times are hard- budgets have been cut and the usual Christmas Cheer has been scaled back a bit this year.  That didnt’ stop us!

We held a Christmas Cultural Extravaganza this year.  We divided into 7 teams, each with a different theme/culture.  There were foods and recipes from across the globe: Cajun, German, Asian, Polynesian, Southern, Indian, and ‘Bubba Gump’.  Everything was delicious!

My group made the Asian fare.  These are the almond cookies we made.  At first, we followed the recipe from  The cookies were too crumbly, so we added milk to make them easier to form.  Also, we subbed in 1/2 cup butter and 1/2 cup butter-flavored crisco for the lard.  The resulting cookies were great!  They puffed up into golden almond deliciousness.  We hope you enjoy!

Chinese Almond Cookies

Adapted from Chinese Restaurant Almond Cookies

  • 2-3/4 cups all purpose flour
  • 1 cup white sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, cold
  • 1/2 cup butter-flavored crisco, cold
  • 1 egg, beaten
  • 1/2 cup cold milk
  • 1 tsp almond extract
  • 48 almonds
  • eggwash (1 egg beaten with 1 Tbsp water)
  1.  Preheat oven to 325°F.
  2. Sift flour, sugar, baking soda, and salt together in a large bowl.  Cut in the butter and crisco with a pastry blender or two knives until the mixture resembles course cornmeal.  Add egg, milk, and almond extract.  Mix well.
  3. Roll dough into 1-inch balls.  Set them 2 inches apart on an ungreased cookie sheet.  Place an almond on top of each cookie and press down to flatten slightly.  Lightly brush the top of each cookie with egg wash.
  4. Bake 15 to 18 minutes or until just beginning to brown.  Cool on a rack before serving.

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