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1/6 Photos of Chinese Almond Cookies
This is the recipe my Grandmother has been using for a very long time. She's not sure where it originated. She says the margarine is important-no subs. The original recipe has you cut the ingredients together but she achieves the same results using a mixer. These end up with a soft crumby texture.
Units: US | Metric
Serving Size: 1 (18 g)
Servings Per Recipe: 46