Chinese Sweet Almond Cookies

Submitted by Ashley U

• Ready In: 25mins
• Ingredients: 10
• Serves: 20

ingredients

• 2 1⁄4 cups flour
• 1⁄2 teaspoon salt
• 3⁄4 teaspoon baking powder
• 1 cup shortening
• almonds, cut in half
• 1⁄2 cup coconut
• 1 1⁄2 cups sugar
• 1 large egg
• 1 tablespoon water
• 1 teaspoon almond extract

directions

1. Cream together; shortening, sugar, egg, water and extract.
2. Add sifted dry ingredients. Add coconut.
3. Knead dough for a few moments. Shape into small balls.
4. Placed on greased cookie sheets. Flatten with bottom of glass dipped in flour.
5. Put 1/2 almond on top of each cookie.
6. Bake at 350° for 12-15 minutes.

Reviews

[lovemysailor42]

Very tasty...I switched it up bit and used 2 cups flour, 1 cup butter instead of shortneing, 1 cup sugar, 1/2 cup brown sugar, I omit the coconut, and added 1 cup ground almonds. Hubby said they may be one of the best cookies I've made!

 

[adopt a greyhound]

These are amazing. Can't stop eating them once you start.

 

[Stephanie S.]

Oh my, these are good. I made them for my "chinese style" meal. these are easy to make and they are delicious. thankyou for sharing.

 

[Luvs2kook]

This was just ok. They seemed a little sweet to me. One person mentioned substituting butter for some of the shortening and I think that would make them taste a little better. I would also use coconut extract to substitute the real thing and some more almond extract. I used 1.5 teaspoons, but I think 2 tsp would have been better.

 

[Lighty]

One reviewer mentioned that these cookies burn really quickly. The truth is that they're ready long before they look baked, so trust the timing! I ended up using 1 cup white and .5 cup brown sugar, since I ran out, and also forgot to add the coconut to the first half of the batch. Hint to anyone who, like me, bakes these biscuity cookies to brick-hardness: put them in a zip-lock with a slice of apple, and they'll soften up a bit! Overall a good, easy to make cookie.