Title: Chinese Almond Cookies #3
Categories: Cookie Chinese
Yield: 7 To 8 dozen

4	c	Flour
2 1/2	c	Sugar
4	ts	Baking powder
1	ts	Baking soda
1	lb	Shortening
2		Eggs, beaten
4	ts	Almond extract
		Almond halves for garnish
		Additional egg for glaze

These delicate cookies melt in your mouth and are the perfect accompaniment to a Chinese banquet.

In a large bowl, sift the flour, sugar, baking powder and baking soda together. Gradually beat in the shortening. When the shortening is well blended, add beaten eggs and almond extract. If mixture is sticky, add one or two more tablespoons flour.

When mixture is well blended, remove from bowl and separate into four portions. Shape each portion into a log about 1-inch in diameter. Wrap in plastic wrap and refrigerate for one hour.

Preheat oven to 350x. Lightly grease baking sheets.

Remove logs from refrigerator and cut each log into pieces 3/4- inch thick. Use your hands to roll each slice into a ball. Place the balls on cookie sheets and flatten slightly with your finger tips. Brush gently with beaten egg and place half an almond in the center of the cookie.

Bake at 350x for 12-15 minutes (do not allow cookies to brown they should be almond colored). Remove from oven and let cookies cool on cookie sheets for about two minutes, then remove to racks to cool completely. (They tend to crumble if you remove immediately to racks.) Store in tightly covered tins.

Note: These cookies may be frozen for up to 2 months. Thaw in original wrapping and, if desired, freshen in a warm oven for 4-5 minutes.

Yield: 7-8 dozen. Jane Bradley, author of Southern Style (published by The American Cooking Guild), Alexandria, VA

From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

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