Chinese New Year Almond Cookies

Since it is the beginning of the Chinese New Year tomorrow, I figured the almond cookie would be a great treat for the occasion. In my search for the perfect recipe, I stumbled upon an article written a couple years back in the San Francisco Chronicle. The author dismisses the use of the obligatory, whole almond (usually found in the center of the cookie) and instead provides a new twist. Using a mixture of Chinese five-spice powder, brown sugar, and crushed almonds, her recipe provides a nice topping that gives a kick with both sweet and spicy flavors. View the full recipe at http://www.bakesimple.com/cookies/chinese-almond-cookies/

• Ready In: 24 mins
• Serves: 10-12
• Yields: 24 cookies

Ingredients

• 2 1⁄2 cups flour
• 1  teaspoon cream of tartar
• 1⁄2 teaspoon salt
• 1  teaspoon baking soda
• 1  cup unsalted butter, at room temperature
• 1 1⁄2 cups granulated sugar
• 1  egg, lightly beaten
• 1⁄2 teaspoon  almond extract
• 1  egg, beaten (egg wash)
• 1⁄2 cup  chopped  almonds
• 1  tablespoon five-spice powder
• 1⁄4 cup dark brown sugar

Directions

1. Preheat the oven to 375°. Line a baking sheet with parchment paper. Sift together the flour, cream of tartar, salt and baking soda.
2. Cream together the butter and sugar with a hand mixer. Blend in the beaten egg and almond extract. Add the dry ingredients to the creamed mixture and mix until the dough takes on a flaky, moist consistency. Gather the crumbly mixture together using your hands or a spatula.
3. To make the topping, chop up the almonds (most easily done by hitting a few times with a mallet) and combine in a small bowl with the five-spice powder and brown sugar.
4. To form the cookies, roll dough into 1 1/2-inch diameter balls between the palms of your hands. Place on the prepared baking sheet. Flatten to about 1/2-inch thickness, lightly brush top with the egg wash and generously sprinkle with the topping. Bake for 11-12 minutes.