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Chinese Almond Cookies

Servings: Makes 4 1/2 dozen cookies
The Chinese Almond Cookie is believed to have been derived from the ancient Chinese walnut cookie (a butter cookie with a walnut in the center), which was thought to bring good luck. The almond cookie originated when Chinese immigrants came to the U.S. in the mid 1800s, and the walnut was replaced with the almond.

These wonderful tasting almond cookies are lovely served with Oolong or Green tea.

2 3/4 cups sifted all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (2 sticks), margarine, or lard, softened
1 large egg, slightly beaten
1 teaspoon almond extract
1/3 cup whole almonds, blanched

Preheat oven to 325 degrees F (160 C). Sift flour, sugar, baking soda, and salt together in a bowl. Cut in softened buter until mixture resembles cornmeal. Add beaten egg, and almond extract, mix well. Shape dough into 1 inch balls and place 2 inches apart on ungreased cookies sheets. Place an almond on top of each cookie and press down to flaten slightly. Bake in slow oven (325F/160C) for 15-18 minutes. Cool on wire rack.

Recipe given to DianasDesserts.com by: Autumn Gottschlich.

Source: Better Homes and Gardens Cookbook
Date: February 14, 2002