Almond Cookies-Cooking of China

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Title: Almond Cookies-Cooking of China
Categories: Cookies
Yield: 1 servings

1 c Lard or solid shortening
1/2 c Granulated sugar
1/4 c Firmly packed brown sugar
1 Egg
1 ts Almond extract
2 1/4 c All-purpose flour; unsifted
1/8 ts Salt
1 1/2 ts Baking powder
About 60 whole blanched
-almonds
1 Egg yolk
2 tb Water

Recipe by: The Cooking of China
In a large bowl, cream lard and both sugars until fluffy. Add egg and
almond extract; beat until well blended. Sift flour with salt and baking
powder. Add to creamed mixture; mix well. To shape each cookie, roll 1 tbsp
of dough into a ball. Place balls 2 inches apart on ungreased baking
sheets. Gently down on each ball, making a 2-inch round. Press an almond
in center of each round.
In a small bowl, beat egg yolk with water; brush mixture over top of
each cookie. Bake in a 350 oven for 10 to 12 minutes or until lightly
browned. Transfer cookies to wire racks and let cool completely. Store in
an airtight container. Makes about 60 cookies.
SESAME COOKIES: Follow directions for Almond Cookies, but substitute
about 1/4 cup sesame seeds for almonds. To shape each cookie, roll a ball
of dough between your palms to make a 2-inch round. Brush egg yolk mixture
on one side of each round, then dip coated side in sesame seeds. Place
cookies on baking sheets seeded side up.

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